For the gnocchi (serves 3 to 4): Blend 11 oz cooked broccoli (about 320 grams, from 12 oz raw) with 2 to 2 1/8 cups flour (about 240–250 grams) until the dough is no longer sticky.

Cook the gnocchi in boiling salted water for 5 to 7 minutes, depending on their size. When they float to the surface, they are done.

Cut 9 oz of your chosen cheese into small pieces and place them in a saucepan. Add the heavy cream (1 1/3 cups). Heat gently over low heat, stirring until smooth. Add a pinch of Espelette pepper and salt if needed. Mix well. This cheese sauce is delicious with pasta, grilled meat, or baked potatoes.