Gently cook minced garlic in butter over medium heat for 1-2 minutes until fragrant but not browned—this builds a deeper flavor foundation for your sauce without bitterness.

Whisk flour into the garlic-butter mixture and cook for 1 minute before adding cream to create a smooth, lump-free sauce that clings beautifully to the gnocchi.

Always cook gnocchi in salted boiling water until they float plus 1-2 minutes more, then drain thoroughly before adding to the sauce to prevent a watery, diluted dish.

Remove the pan from heat before stirring in grated Parmesan to prevent it from clumping or becoming grainy—the residual heat is plenty to melt it into a silky sauce.

Pre-cook broccoli florets in the same salted water as the gnocchi until just tender-crisp (about 3-4 minutes), then fold in gently at the end to maintain texture and vibrant color.