Preheat oven to 400 degrees F (205 degrees C).
Bring a large pot of salted water to a boil. Add the Broccoli Florets (3 cup) and Gnocchi (1 pound), simmer for 3 minutes. Drain water and set aside.
Heat a large, ovenproof skillet with the Chicken Broth (1 cup) over medium-high. Bringing broth to a simmer. Add the Cream Cheese (4 ounce) and stir until the cream cheese is mostly melted and combined. It’s fine if there are still some small bits of cream cheese – it will melt in the oven.
Add half of the Shredded Mozzarella Cheese (1 cup), Garlic Powder (1/2 teaspoon), Onion Powder (1/4 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and a pinch of Salt and Pepper (to taste). Stir until melted, combined, and mostly smooth. Remove from heat.
Add the broccoli and gnocchi to the cheese sauce. Folding gently to combine. Top with the remaining Shredded Mozzarella Cheese (1 cup).
Bake in preheated oven for about 15 minutes until the cheese is bubbly and the top is golden brown. If desired, sprinkle with extra red pepper flakes.