Set a pot over medium heat. Once hot, add the chopped bacon and cook, stirring often, until crispy and brown. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel. Drain off most of the bacon grease and discard.

Add the butter to the pot, along with the onion, garlic and chili flakes. Cook until translucent, and just beginning to soften, about 5 minutes. Stir in the flour and cook for about 30 seconds or so. Then stir in the chicken stock and milk. Add the broccoli and gnocchi and bring the soup to a simmer. Cook until the broccoli has softened a bit and the soup has thickened, about 5 to 8 minutes. Once thickened, season the soup with a large pinch of salt and pepper to taste. Stir in the shredded cheese until melted through and the soup is silky. Give it a taste and adjust seasoning accordingly.

Ladle into shallow bowls and garnish each with a sprinkle of crispy bacon, scallion and coarse black pepper. Serve with crusty bread on the side for dipping. Enjoy!