3 cups broccoli, florets
1 cup stock (vegetable or chicken)
250g cream cheese
2 cups mozzarella cheese, shredded
1 oonion, chopped
1 clove of garlic, chopped
3 tbsp olive oil
Preheat oven to 200C.
Bring a large pot of salted water to a rapid boil.
Add gnocchi and cook for 2 minutes, add the broccoli and quickly blanch for 1 minute longer.
Drain water and set aside.
In a large oven proof skillet, heat the olive oil, add onion and garlic and saute for 2 minutes.
Add the broth and cream cheese, stirring until it’s mostly combined.
Add one cup of the mozzarella cheese and stir until melted.
Stir in the broccoli and gnocchi.
Top with mozzarella and bake on the center rack for 15 minutes, or until the top is bubbly.