Gnocchi with Broccoli, Peas, and Cheese Sauce

Looking for a yummy, easy lunch idea for your tot? Perhaps the dish I fed Mason today will inspire you. He’s been eating a lot of pasta, so I decided to make a easy veggie toss with gnocchi (tiny potato dumplings) for a change. The gnocchi and veggies all came from my freezer (super convenient), and I was able to steam everything together in minutes. Annabel Karmel’s rich, homemade cheese sauce only took about five minutes to stir together; you can also use tomato sauce or pesto as a topper. For added convenience, store-bought variations of both work just as well. Enjoy!


Peas, frozen or fresh
Broccoli, frozen or fresh
1/3 cup grated Cheddar cheese
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk


1. Prepare cheese sauce; we like the basic one from Annabel Karmel’s Top 100 Baby Purees: Melt the butter in a saucepan, stir in the flour to make a smooth paste, and cook for 1 minute. Gradually stir in the milk, bring to a boil, and cook for a few minutes over low heat until thickened and smooth. Stir in the grated cheese until melted. (Recipe makes 8 ounces of sauce.) Set aside.

2. To cook the gnocchi, follow instructions on the package. Set aside.

3. Steam broccoli and peas. Bring water to a boil, reduce heat, and cook together for 3-5 minutes. Drain veggies and rinse with cold water.

4. Mix gnocchi, cheese sauce, and veggies together. Serve immediately.

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