Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • ½ tsp (2g) red pepper flakes
  • ¼ cup (32g) all-purpose flour
  • 4 cups (950ml) chicken or vegetable broth
  • 1 cup (240ml) heavy cream
  • ½ tsp (1g) ground nutmeg
  • Salt and black pepper to taste
  • 4 cups (340g) broccoli florets, cut into bite-sized pieces
  • 16 oz (450g) potato gnocchi
  • 2 cups (225g) sharp cheddar cheese, freshly shredded

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or heavy-bottomed pot.
  2. Add the diced onion and cook for 5 minutes until translucent and soft.
  3. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Sprinkle the flour over the buttered onions. Stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the broth, one cup at a time, ensuring no lumps form.
  6. Stir in the heavy cream and nutmeg. Bring to a gentle simmer for 5 minutes to thicken.
  7. Add the broccoli florets and simmer for 5–7 minutes until they are bright green and fork-tender.
  8. Stir in the gnocchi and cook for 3–5 minutes, or until the gnocchi float to the surface.
  9. Reduce heat to low and fold in the shredded cheddar cheese slowly until completely melted and creamy.