Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (1g) red pepper flakes
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) half-and-half
  • 2 tbsp (30g) cream cheese, softened
  • 4 cups (340g) fresh broccoli florets, bite-sized
  • 16 oz (450g) potato gnocchi
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • 1/2 tsp (3g) smoked paprika
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) black pepper
  • Fresh parsley for garnish

Instructions:

  1. Heat butter and olive oil over medium heat. Sauté diced onion for 5–7 minutes until they look translucent and soft.
  2. Stir in minced garlic and red pepper flakes. Cook for 60 seconds until you smell the garlic filling the kitchen.
  3. Sprinkle all purpose flour over the aromatics. Stir constantly for 1–2 minutes until the flour smells slightly toasted. Note: This step removes the raw flour taste.
  4. Slowly whisk in chicken broth and half and half. Stir vigorously until the liquid is smooth and lump free, then bring to a gentle simmer.
  5. Add broccoli florets, salt, pepper, and smoked paprika. Lower heat to medium low and simmer for 8–10 minutes until the broccoli is tender but still holds its shape.
  6. Stir in the potato gnocchi. Cook for 3–5 minutes until the gnocchi float to the surface.
  7. Remove the pot from heat. This is the most important part to prevent the cheese from breaking.
  8. Fold in the shredded sharp cheddar and softened cream cheese. Stir until completely melted and velvety.
  9. Ladle into bowls and garnish with a sprinkle of fresh parsley.