Crispy Gnocchi with Cheddar and Broccoli Sauce

16  ounces		Gia Russa Gnocchi
1-1/2  cups		Milk
2		Lemons
1  tablespoon		Parsley, chopped
4  ounces		Wyke Farms Aged Mature and Sharp Cheddar Cheese
4  tablespoons		All Purpose Flour
4  tablespoons		Butter
1  lb.		Broccoli
6  teaspoons		Extra Virgin Olive Oil, divided

Tip: For nutritional information on all the ingredients in Crispy Gnocchi with Cheddar and Broccoli Sauce just click on each ingredient name. Then adjust the serving size for any Crispy Gnocchi with Cheddar and Broccoli Sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 475°F.
Heat a medium pot of salted water to boiling on high.
Cut broccoli into large sections.
Grate the cheese.
Half and deseed the lemon.
Roughly chop the parsley leaves and stems.
Place the broccoli on a sheet pan.
Drizzle with 5 tsp olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon. Carefully toss to combine; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.
While the broccoli roasts, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly. Transfer to a bowl. Rinse and wipe out the pot.
While the broccoli continues to roast, in the same pot, heat 3 tbs of the butter on medium-high until melted. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until lightly browned. Slowly whisk in the milk and reserved gnocchi cooking water; season with salt and pepper. Cook, whisking frequently, 3 to 4 minutes, or until thickened. Add the cheese and cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Set aside in a warm place.
While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat the remaining butter and 1 teaspoon of olive oil on medium-high until hot. Add the cooked gnocchi; cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Add the parsley and the juice of the remaining lemon. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Roughly chop up the broccoli and add to the cheese sauce. Thoroughly combine; season with salt and pepper to taste.
Divide the broccoli cheese sauce between 4 bowls. (If the sauce seems too thick, add up to 2 tablespoons of warm water to the pot to achieve your desired consistency.) Top with the crisped gnocchi. Enjoy!