For our cheesy roux based sauce we start by sweating off some onions and garlic in melted butter until soft before mixing in some English Mustard as well as plain flour. Once the flour has been cooked out for a few minutes we gradually add the milk until there are no visible lumps of flour.
We then bring to a simmer, constantly stirring, before adding the cheddar cheese. Once the cheese looks like it has fully melted we blend the sauce before bringing back up to temperature and allowing the flour to thicken it.
Next we dish the gnocchi with broccoli, then pour over the cheesy sauce and finally finish the dish with some grated mozzarella on top.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).