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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Roasting the broccoli first gives this casserole extra depth and texture, so it’s more than just another cheesy bake. The gnocchi soaks up the creamy sauce beautifully, creating a rich, satisfying dish that’s easy enough for a weeknight but worthy of seconds.
24 ounces Beleaves Broccoli
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk
1 package Tuscanini Mini Gnocchi
1 cup shredded cheese, divided
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine the broccoli, oil, salt, and black pepper and place on a lined baking sheet. Bake for 40 minutes. Remove the florets from the stems and set aside.
Lower the oven temperature to 375 degrees Fahrenheit.
Thin out the sauce by mixing it with a quarter cup of milk. Stir well and set aside.
Bring a pot of lightly salted water to a rolling boil. Add the gnocchi and boil for about five minutes or until the gnocchi floats to the top. Drain and place into a medium-sized casserole dish.
Add the cheese sauce, broccoli florets, and half of the cheese. Gently mix until fully incorporated. Top the dish with the rest of the cheese and bake uncovered at 375 degrees Fahrenheit for 30 minutes or until the cheese is golden and bubbly.
Sponsored by Tuscanini
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