Ingredients
4 Tbsp. unsalted butter
1 large yellow onion, chopped
Kosher salt
3 cloves garlic, finely chopped
3 Tbsp. all-purpose flour
4 cups low-sodium chicken broth or vegetable broth
1 (12-oz.) pkg. broccoli florets, coarsely chopped
1 (1-lb.) pkg. fresh or frozen gnocchi
2 cups whole milk
12 oz. sharp yellow cheddar, shredded (about 3 c.), plus more for serving
2 tsp. Dijon mustard
1/4 tsp. grated fresh nutmeg
Freshly ground black pepper
Chopped fresh parsley, for topping

Directions

Step 1
In a large heavy pot over medium-high heat, melt butter. Add onions and a pinch of salt and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add garlic and flour and cook, stirring constantly, until garlic is fragrant, about 1 minute more.
Step 2
Add broth, broccoli, and 1/2 tsp. salt. Bring to a boil, scraping up any browned bits. Stir in gnocchi, reduce heat to medium, and simmer, covered, until broccoli is just tender, about 5 minutes. Add milk, return to a simmer, and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Step 3
Reduce heat to low, add mustard and nutmeg, then gradually stir in cheddar until melted and smooth, about 3 minutes. Remove from heat; generously season with pepper, then season to taste with salt.
Step 4
Divide soup among bowls. Top with more cheddar and parsley.