Begin by bringing a large pot of salted water to a rolling boil. Once boiling, carefully add the broccoli florets and blanch them for 3-5 minutes until they are bright green and tender yet still crisp. Drain the broccoli and immediately plunge it into a bowl of ice water to stop the cooking process. Once cooled, set aside while you prepare the gnocchi.

In a large oven-safe skillet, heat a couple of tablespoons of olive oil over medium heat. Once the oil is shimmering, add the shelf-stable gnocchi and toss gently to coat in the oil. Sauté the gnocchi for about 2 minutes, stirring occasionally until they turn golden and slightly crispy on the outside, adding flavor and texture.

Once the gnocchi are browned, pour in vegetable stock and increase the heat to bring the mixture to a light simmer. Stir in cream cheese, allowing it to melt completely and create a rich, creamy sauce that envelops the gnocchi. Mix in half of the grated mozzarella, ensuring it is thoroughly incorporated.

Add the blanched broccoli to the skillet and gently fold it into the creamy sauce, ensuring the broccoli is evenly coated. Sprinkle the remaining mozzarella on top.

Preheat your broiler to high. Place the skillet under the grill for about 5 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.

Once out of the oven, let the One Pan Broccoli Gnocchi rest for a minute. Sprinkle freshly grated Parmesan cheese over the top just before serving. Scoop into bowls and enjoy.