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Creamy broccoli gnocchi bake

Creamy broccolini gnocchi bake

Total Time
30 min
5 min
25 min
Looking for comfort food, fast? Soft, fluffy gnocchi baked with broccoli in a cheesy, creamy sauce and served with a side of spinach is just the thing.



300 g, cut into 3cm lengths

Dried potato gnocchi

500 g

Low-fat ricotta cheese

180 g, smooth variety


2 clove(s), crushed

Vegetable stock cube

1 individual, gluten free variety, to make 150ml vegetable stock

Ground nutmeg

¼ tsp, (pinch)

Fresh lemon rind

1 tsp, finely grated

Grated parmesan cheese

1½ tbs

Baby spinach

360 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Cook broccolini and gnocchi for2minutes in a large saucepan of boiling water. Drain. Transfer to a 1.5 litre (6-cup) capacity baking dish.
  2. Combine ricotta, 1 clove garlic, stock, nutmeg and rind in a medium bowl. Pour sauce over broccolini and gnocchi and toss to combine. Sprinkle over the cheese. Bake for 20 minutes or until golden and bubbling.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add spinach, a handful at a time and cook for 4-5 minutes or until just wilted. Season with salt and pepper, then stir in the remaining garlic and cook for 1 minute.
  4. Serve gnocchi bake with spinach on the side.


Tip: Use 240g dried wholemeal penne instead of gnocchi.