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To blanch the broccoli, fill a large saucepan 2/3rd way full with water Cover the pan and bring the water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water. Once the water boils, add the prepared broccoli and bring the water back to a boil. Cook 2 minutes once the water returns to a boil. Transfer the broccoli to the ice water to stop the cooking and let cool 1 minute. Pour the broccoli/water through a strainer and set the broccoli aside until ready to use.
Using the same saucepan, cook the gnocchi (without salt) per package directions; drain, rinse with cold water and set aside.
Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams.
Add onion, carrots and fennel; cook, stirring often, 4 minutes or until slightly softened.
Add garlic and cook another 30 seconds; stirring often.
Sprinkle flour over the vegetables and stir. Cook, stirring often, until mixture begins to brown on the bottom of the Dutch oven.
Gradually pour in the chicken broth while deglazing the bottom of the pan.
Add the blanched broccoli and stir.
Whisk in the wine and half-and-half, mixing until well incorporated.
Add the red pepper flakes and bay leaf.
Increase the heat to medium and bring the soup just to a boil, stirring often.
Reduce the heat to low and simmer 10 minutes or until vegetables soften.
After the vegetables have softened, add the cooked gnocchi; stir gently.
Remove the soup from the heat discard the bay leaf.
Add the cheese and stir until the cheese melts.
Taste the soup and, if necessary, season with kosher salt and freshly ground black pepper.
Serve immediately with baguette slices.