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    You are in: Home / Recipes / Creamy Gnocchi, Spinach and Broccoli Bake Recipe
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    Creamy Gnocchi, Spinach and Broccoli Bake

    Creamy Gnocchi, Spinach and Broccoli Bake. Photo by Satyne

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    JanuaryBride's Note:

    Yet another recipe that was originally in Everyday with Rachel Ray, however I changed it up a bit. You use store bought Gnocchi and the sauce is super simple. This freezes well too!

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    Units: US | Metric


    1. 1
      Bring a large pot of salted water to a boil.
    2. 2
      In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
    3. 3
      Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
    4. 4
      When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
    5. 5
      Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
    6. 6
      IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.

    Ratings & Reviews:

    • on February 03, 2011

      Very good. This freezes well and tastes just as good re-cooked. Thanks!

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    • on July 31, 2013


      I really enjoyed this meal and my partner loved it. I didn't weigh my veggies and opted to just use fresh broccoli rather than a cheesy frozen version (to be honest, I don't think we can get that here anyway). It was beautiful and creamy even without that extra cheese. I did sprinkle a little parmesan on top. I followed the recipe very closely and aside from the previous notes, made as written. This was wonderful for our winter.

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    • on April 28, 2013


      I tripled the garlic in this to 3 gloves and I also added about 4 oz extra broccoli. I used maybe 7 ounces of spinach instead of just 4. I used the 2 cups half and half but added a tiny but of milk to accommodate the extra vegetables. I actually made it according to the directions but didn't like how lacking it looked in vegetables so I cooked up some more before putting it in the oven. Of course, I am a vegetarian so not everyone will want the extra veggies. This came out really well. It was rich, creamy, and for such a simple dish, the flavors came together very nicely. It goes great with a side salad and garlic bread.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Creamy Gnocchi, Spinach and Broccoli Bake

    Serving Size: 1 (178 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 175.1
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 8.9 g
    Cholesterol 43.6 mg
    Sodium 150.4 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 1.0 g
    Sugars 0.9 g
    Protein 5.2 g

    The following items or measurements are not included:

    italian seasoning

    potato gnocchi

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