Heat the oven to 425 degrees.

In a large bowl, combine the oil, salt, garlic powder, cayenne and chili powder. Whisk well to combine.

Place the broccoli florets into the olive oil mixture and coat the broccoli well.

On a rimmed baking sheet, spread the baby broccoli in a single layer. Cover the baking sheet tightly with foil.

Cook the broccoli for 20 minutes. After 20 minutes, remove the foil and continue to roast, uncovered, for 20 to 25 minutes (until browned to your liking), stirring every 10 minutes.

Place the broccoli into a medium bowl. Top the broccoli with a squeeze of lemon juice and toss.

Meanwhile, cook the gnocchi. Place the cooked gnocchi into the bowl with the broccoli. Add a generous amount of fontina.

Drizzle olive oil on top of the gnocchi and broccoli. Stir well. Serve warm with crusty bread.