Potato Gnocchi With Broccoli Sauce

Preparation:

Preparation: Boil the whole potatoes in salted water. Meanwhile, cook the broccoli separately until tender. Blend them with the pine nuts and pecorino cheese, adding the oil slowly. When the potatoes are cooked (but not mushy) drain them, peel them quickly and pass them through a potato masher. Form a pile in the center of the work surface, add the egg, a spoonful of flour and start kneading. Add the rest of the flour little by little to avoid lumps forming. You will have to obtain a soft mixture, which does not stick to your fingers or to the cutting board. Obtain uniform sticks from the dough from which you will cut pieces about two cm long. Pass them one by one on the prongs of a fork pressing with your thumb, in order to give them the characteristic shape. Boil them in abundant salted water: when they come to the surface they are cooked. Drain them with a slotted spoon, season with the broccoli sauce and serve immediately.