Healthy Gnocchi and Broccoli Skillet

gnocchi and broccoli cheesy skillet on a counter next to a spoon, garnishes, and napkin

This creamy skillet pairs fluffy gnocchi with broccoli, white beans, and a broth-based sauce. It's finished with ricotta and mozzarella cheeses and briefly baked until browned.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings 2-cup servings

Calories 559kcal

Author Lizzie Streit, MS, RDN

Equipment

Oven-safe skillet (12-inch or wider)

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion diced, about 1.5 cups
4 cloves garlic minced
3 heaping cups broccoli florets from 2 small crowns
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 tablespoon lemon zest from 1 lemon
¼ cup lemon juice from 1 lemon
3 cups low sodium vegetable broth if using a broth that's not low sodium, omit added salt
1 pound gnocchi fresh, frozen, or shelf-stable
1 15-ounce can white beans cannellini, great Northern, or navy
½ cup ricotta cheese
1 cup shredded mozzarella cheese or a log/ball of mozzarella torn into pieces

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F/204 degrees C.
In a large oven safe skillet (12-inch or wider), such as a cast iron, warm the olive oil. Add the diced onion and cook for 3 to 5 minutes until softened. Stir in the garlic and cook for a minute more until fragrant.
Add the broccoli florets, salt, pepper, red pepper flakes, and lemon zest. Cook for 1 to 2 minutes.
Pour the broth and lemon juice into the skillet, along with the gnocchi and white beans. The liquid should just cover the gnocchi, and the tops of some of the gnocchi will still be exposed.
Increase heat to bring to a boil. Then, cook over medium-high for 7 to 10 minutes, stirring occasionally, until the broccoli is tender and the liquid has thickened. The starch from the gnocchi and beans will help the liquid thicken, but there will still be some in the skillet.
Remove the skillet from heat. Top with dollops of ricotta and sprinkle with the mozzarella.
Bake the skillet on the center rack of the preheated oven for 5 minutes. Turn on the broiler and cook for 2 to 3 more minutes until the cheese is lightly browned.
Remove from the oven, scoop onto plates, and serve! There will be some broth in the skillet, so I love to serve this dish with crunchy bread to mop it up.
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Notes

This dish is best served immediately, but leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet, adding dashes of broth as needed, or in the microwave until warmed through.

Nutrition