To a large Dutch oven or soup pot, add 1 tablespoon extra virgin olive oil (or vegetable broth). When the oil begins to shimmer, add your onion, 1 cup of broccoli, carrots, celery, garlic, and thyme, along with 1 teaspoon each of sea salt and cracked black pepper. Sauté the vegetables until the onions grow translucent, about 3 minutes. Then, add your miso and stir so that all your vegetables are evenly coated. Add ½ cup of vegetable broth, together with the cannellini beans and cook until your broccoli (including the stems) is fork tender (about 7 to 8 minutes).

Place the ingredients in your pot into a blender and blend until you achieve a fairly thick paste. Set aside.

Cook your gnocchi according to package instructions and set aside. Then, over medium high heat, add olive oil (or vegetable broth) to a large sauté pan. When the oil begins to shimmer, add remaining broccoli and sauté until the broccoli grows bright green (about 3 minutes). Season with salt and pepper and add cooked gnocchi, together with the paste you made in Step 2. Stir together until everything is evenly coated.

Add ¼ cup of vegetable broth (or pasta water) and reduce heat to low. Gently stir the gnocchi and vegetables until you have a thick and creamy sauce. Add more vegetable broth or pasta water if you want a thinner sauce. Garnish with cracked black pepper, a drizzle of olive oil, grated parmesan cheese, or fresh herbs (like flat leaf parsley or oregano).