Boil the broccoli florets until tender. Drain them very well, removing as much excess water as possible. This step is important to help achieve the right dough consistency.

Blend or mash the cooked broccoli until smooth. Let it cool slightly before preparing the dough.

Place the broccoli in a large bowl and add the salt and flour. Mix until a soft, workable dough forms. Add a little extra flour if needed, but avoid adding too much to keep your gnocchi light and tender.

Dust your work surface with flour. Divide the dough into portions and roll each portion into long ropes. Cut into small, bite-sized pieces.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches. Once they float to the surface, allow them to cook briefly longer, then remove them with a slotted spoon.

Melt the butter in a pan, add the freshly cooked gnocchi, and gently toss to coat. Finish with a generous sprinkle of Parmesan cheese.