Wash hands with soap and water. Preheat the oven to 475°F. Wash and dry the produce. Heat a large pot of water to boiling on high. Cut the broccoli into bite-size pieces. Halve the lemon.

Place the broccoli on a sheet pan and toss with oil, salt and pepper. Roast 14 to 16 minutes, or until browned and tender. Remove from the oven. Squeeze the lemon over the top. Set aside and keep warm.

Meanwhile, in a medium saucepan, heat 2 tbs of butter on medium-high until melted. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until lightly browned. Slowly whisk in the ¾ cup of milk and ¼ cup water and season with salt and pepper. Cook, whisking frequently, 3 to 4 minutes, or until thickened. Add the 1 cup of mozzarella cheese and cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and set aside in a warm place.

In a large skillet, heat a little oil on medium-high. Add the gnocchi; cook, flipping occasionally, 4 to 5 minutes, or until lightly browned and crispy. Turn off the heat and season with salt and pepper to taste.

Divide the sauce between 4 dishes. Top with the crisped gnocchi. Serve with the roasted broccoli on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.