Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 3-5 minutes. Drain and plunge into ice water.

In a large oven-safe skillet, heat olive oil over medium heat. Add the gnocchi and sauté for about 2 minutes until golden.

Pour in vegetable stock and bring to a light simmer. Stir in cream cheese until melted, then mix in half of the mozzarella.

Add the blanched broccoli and fold it into the creamy sauce. Sprinkle the remaining mozzarella on top.

Preheat your broiler to high and grill the skillet for about 5 minutes until the cheese is bubbly and golden brown.

Let the dish rest for a minute before serving. Sprinkle with grated Parmesan cheese if desired.