1. Bring four quarts of salted water to boil in a large pot. Add gnocchi and cook for two to three minutes, or until they float to the top. Drain well.
2. Melt butter in a large frying pan until browned. Add half of the gnocchi and spread so that it’s in a single layer. Pan-fry five to six minutes on a medium-high flame, without turning them over. Toss and fry an additional five to six minutes until crispy and about half of them are beginning to brown. Remove from frying pan and place in a large bowl. Pan-fry the rest of the gnocchi and add to the bowl once complete.
3. Sprinkle warm gnocchi with Parmesan cheese and additional salt, garlic powder, and onion powder, tossing well to coat. Add the roasted broccoli and crispy gnocchi to the salad, drizzle with some of the dressing, and toss well to combine. Serve immediately.