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Grab a small sauce pot and add 2 tablespoons butter and 1 tablespoon AP flour over medium heat.
Once the roux begins to bubble, slowly add the 2% milk to form a bechamel sauce.
Then, you’ll add the chicken broth. Whisk together.
Next, add cubed Velveeta and ¼ cup of shredded mozzarella cheese. Whisk until well combined and melted. Reduce the heat to low.
If the sauce gets too tight, simply add a touch more chicken broth.
Heat an oven safe or cast-iron pan with olive oil and butter over medium heat.
Once hot add the raw, uncooked gnocchi to the pan.
Season with salt and black pepper.
Sauté the gnocchi for 8-10 minutes or until they begin to lightly brown on the outside.
Add the broccoli florets to the pan. Stir well and sauté for 2-3 more minutes.
Next, pour the cheese sauce over the top of the gnocchi and broccoli.
Toss everything together.
Top with the remaining ¼ cup shredded mozzarella and broil for 1-2 minutes or until the cheese is bubbly and lightly browned.
Option to garnish with Italian parsley, red pepper flakes, and cracked black pepper.
Serve hot.