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Gnocchi with Broccoli & Cheddar Cheese Sauce.

  • 2 crowns
    broccoli
  • 0.66 (227 g) block
    cheddar cheese
  • 2 (454 g) pkgs
    potato gnocchi
  • 591 ml
    whole milk
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    garlic powder
  •  
    salt
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.
  • 2
    Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
    2 crowns broccoli
  • 3
    Once the water in the pot is boiling, add broccoli and gnocchi. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 3-4 minutes.
    2 (454 g) pkgs potato gnocchi
  • 4
    Meanwhile, coarsely grate the cheese and set aside.
    ⅔ (227 g) block cheddar cheese
  • 5
    When the gnocchi and broccoli are done, drain and return to the pot. Cover and set aside.
  • 6
    Preheat a medium saucepan over medium heat.
  • 7
    Once the pan is hot, add butter and swirl to coat the bottom.
    3 tbsp butter, unsalted
  • 8
    Add flour and whisk until smooth. Cook, whisking frequently, for 1 minute.
    3 tbsp all-purpose flour
  • 9
    Slowly pour milk into the pan, whisking constantly. Continue whisking until the sauce has thickened, 3-4 minutes.
    591 ml whole milk
  • 10
    Add cheese and spices to the pan; whisk until cheese is melted and sauce is smooth.
    1 tsp salt
    ¼ tsp black pepper
    ¼ tsp garlic powder
  • 11
    Pour sauce into the pot with the gnocchi and broccoli; stir to combine.
  • 12
    To serve, divide gnocchi and broccoli between bowls and enjoy!