Follow these simple instructions to create a restaurant-quality Creamy Broccoli Gnocchi in your own kitchen. The process is straightforward, making it an ideal dish for a weeknight treat or a casual dinner party.

1. Prepare the Broccoli:
   • Wash the broccoli thoroughly and cut it into small, bite-sized florets. Ensure the stems are also trimmed and cut into small pieces, as they are delicious and nutritious.
   • You have two options for cooking the broccoli:
     • Blanching (Recommended for vibrant green): Bring a small pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until tender-crisp and bright green. Immediately drain and plunge into an ice bath (a bowl of ice water) to stop the cooking process and retain the color. Drain well and set aside.
     • Sautéing with Aromatics (Simpler): If you prefer a one-pan approach for the sauce, you can add the broccoli directly to the skillet with the garlic later, but it might not stay as vibrant green.
2. Cook the Gnocchi:
   • Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to the package directions. This usually takes only 2-4 minutes. The gnocchi are cooked when they float to the surface.
   • Once they float, let them cook for another 30 seconds to a minute to ensure they are cooked through.
   • Before draining, reserve about 1 cup of the starchy cooking water. This water is golden for adjusting the sauce consistency later.
   • Drain the gnocchi using a colander and set aside. You can toss them with a tiny drizzle of olive oil to prevent sticking if they’ll be sitting for a few minutes.
3. Start the Creamy Sauce:
   • In a large skillet or pan (large enough to eventually hold the gnocchi and broccoli), heat the 1 tablespoon of olive oil over medium heat.
   • Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. If you opted not to blanch the broccoli, you can add the raw florets now and sauté for 3-5 minutes until they start to soften.
4. Build the Sauce:
   • Pour in the vegetable broth (or chicken broth) and bring it to a gentle simmer. Let it bubble for a minute or two to slightly reduce.
   • Reduce the heat to low and stir in the heavy cream. Whisk gently to combine.
   • Gradually add the ¾ cup of grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Avoid high heat at this stage, as it can cause the cream to curdle or the cheese to become stringy.
5. Season and Refine the Sauce:
   • Stir in the freshly grated nutmeg (if using).
   • Season the sauce with salt and freshly ground black pepper to your taste. Remember that the Parmesan cheese is already salty, so taste before adding too much salt.
   • If the sauce seems too thick, add a splash of the reserved gnocchi cooking water, a tablespoon at a time, until it reaches your desired consistency. The starchy water will help the sauce emulsify and cling to the gnocchi.
   • If using, stir in the 1 tablespoon of butter for extra richness and a glossy finish.
6. Combine and Serve:
   • Add the cooked gnocchi and the blanched (or sautéed) broccoli florets to the skillet with the creamy sauce.
   • Gently toss everything together to ensure the gnocchi and broccoli are evenly coated with the sauce. Allow it to heat through for a minute or two over low heat, letting the gnocchi absorb some of the flavorful sauce.
   • Taste one last time and adjust seasoning if necessary.
7. Serve Immediately:
   • Divide the Creamy Broccoli Gnocchi among serving bowls.
   • Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes if you like a bit of spice. A drizzle of good quality olive oil or some fresh parsley can also be lovely.

Enjoy your homemade, decadent, and utterly delicious Creamy Broccoli Gnocchi!