Vegetarian. The ultimate cheesy baked potatoes, topped with pan seared gnocchi (no boiling required), crunchy sautéed broccoli, and a quick, lighter cheese sauce.
- 4 baked potatoes (method here)
- 4 oz. mild yellow cheddar, coarsely grated (1 1/4 C)
- 4 oz. havarti, young gouda, or another soft cheese, coarsely grated (1 1/4 C)
- 3 T olive oil
- 4 C bite sized broccoli florets
- Kosher or sea salt
- 1 C gnocchi, not frozen (such as Trader Joe’s, homemade, or a fresh variety from the refrigerator section)
- 1/2 C heavy whipping cream
- 1/2 C almond milk (or more heavy cream)
- Fresh grated nutmeg, or a pinch dried ground nutmeg
- Ground pepper (white works great here)
- 6 scallions, white and light green portion finely chopped, green tops thinly sliced
- Butter, optional
- Have potatoes opened and kept warm in the oven, covered loosely. Set cheese out at room temperature so it softens a bit.
- Heat 1 tablespoon oil in an 8 to 10 inch skillet (preferably cast iron or nonstick) over medium high. Add broccoli and stir every minute, covering in between. When broccoli is bright green and just tender, season with salt and remove to a rimmed baking sheet. Heat another tablespoon or two of oil in the same pan (enough to thinly coat the bottom), then add gnocchi and spread in a single layer. Cook about 3 minutes, covered, without stirring, until browned on one side. Uncover and flip gnocchi over, then cook another 3 minutes (uncovered), stirring occasionally, until golden brown all over. Sprinkle with salt and add to the pan with the broccoli.
- Wipe the skillet clean. Pour in the cream and almond milk (if using), stir in white and light green portion of scallions, and heat over medium, increasing heat gradually if needed, until the mixture just boils. Turn off heat, add cheese, and whisk until cheese melts. Season with grated nutmeg, salt, and pepper to taste.
- To serve, stir a little butter into each potato. Top with cheese sauce, a generous pile of broccoli and gnocchi, more cheese sauce, and a sprinkling of scallion greens, salt, and pepper. Serve any of the broccoli and gnocchi that didn’t fit on top of the potatoes on the side, with any remaining cheese sauce.
Cheese sauce makes about 1 1/2 cups.
Prep and cook time does not include baking potatoes. They can either be baked ahead or mostly baked during the prep time for the rest of the recipe.
For nut allergies, replace the almond milk with additional heavy cream or a nut-free non-dairy milk.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree
- Cuisine: Comfort Food