- Fill a medium saucepan about halfway with hot water (from the tap); cover and bring to a boil over high heat.
- Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
1 crown broccoli
- Once the water in the saucepan is boiling, add broccoli and gnocchi. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 3 minutes.
1 (16 oz) pkg potato gnocchi
- Meanwhile, coarsely grate the cheese and set aside.
⅓ (8 oz) block cheddar cheese
- When the gnocchi and broccoli are done, drain and return to the saucepan. Cover and set aside.
- Preheat a small saucepan over medium heat.
- Once the pan is hot, add butter and swirl to coat the bottom.
1 ½ tbsp butter, unsalted
- Add flour and whisk until smooth. Cook, whisking frequently, for 1 minute.
1 ½ tbsp all-purpose flour
- Slowly pour milk into the pan, whisking constantly. Continue whisking until the sauce has thickened, 3-4 minutes.
10 fl oz (1 ¼ cups) whole milk
- Add cheese and spices to the pan; whisk until cheese is melted and sauce is smooth.
½ tsp salt
⅛ tsp black pepper
⅛ tsp garlic powder
- Pour sauce into the pan with the gnocchi and broccoli; stir to combine.
- To serve, divide gnocchi and broccoli between bowls and enjoy!