Add 4 cups of flour and stir until soft dough forms, adding more flour as needed to keep the dough from being wet. Add just enough flour to make a soft, slightly sticky dough that holds it shape when you roll it into balls.

Lightly flour a clean work surface and a dry large baking sheet. Divide the dough into six even pieces, roll each into a long rope about 2 inched thick.

Prepare the porcini mushroom and boiled broccoli.

Warm the oil and garlic in a large skillet set over medium heat. Cook until fragrant, stirring often, about 1 minute. Add the porcini, cook, stirring until they begin to release their liquid, about 2 minutes. Add more water.

Meanwhile, bring a large pot of water to boil. Working in batches, add the gnocchi to the boiling water. Cook until they float, about 2 minutes. Use a slotted spoon to transfer the gnocchi to a serving dish. Mix with the porcini and broccoli mixture. Garnish with orange zest and serve warm.