Bring a large pot of salted water to a boil over high heat. Once boiling, add the broccoli florets and cook for 3-5 minutes until they are bright green and tender-crisp. Drain and rinse under cold water.

In an oven-safe skillet, heat a drizzle of olive oil over medium heat. Add the gnocchi and cook for about 2 minutes until golden brown on one side.

Pour in the vegetable stock and bring it to a simmer. Add the cream cheese and stir until melted, then mix in half of the grated mozzarella.

Fold in the blanched broccoli and mix until everything is well combined and heated through. Spread evenly across the skillet.

Sprinkle remaining mozzarella on top and broil for about 5 minutes until cheese is bubbly and golden.

Let cool for a few minutes before serving. Optionally, sprinkle with grated parmesan or fresh herbs.