Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 cups broccoli florets, bite-sized
  • 1 lb potato gnocchi
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and carrots, sautéing for about 5–7 minutes until the onions are translucent and carrots soften.
  2. Stir in the minced garlic and cook for 60 seconds.
  3. Sprinkle the flour over the sautéed vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the broth, stirring continuously to ensure no lumps form, and bring the mixture to a gentle simmer.
  5. Add the broccoli florets and potato gnocchi to the pot. Lower heat to medium-low and simmer for 5–8 minutes until gnocchi float to the surface and broccoli is tender.
  6. Turn heat to low. Stir in the heavy cream and shredded cheddar cheese one handful at a time until completely melted and smooth.
  7. Season with salt and pepper to taste.