Trim the tough broccoli stems and separate the broccoli into florets.

Remove the sausage casing and crumble the fresh pork sausage. Cube or grate the sweet provolone cheese.

Bring 3 l water to a boil and season it with salt.

Boil the broccoli florets for 8 to 10 minutes until very tender. Lift them out with a slotted spoon and keep the cooking water in the pot.

Reserve 250 ml of the broccoli cooking water in a measuring jug.

Heat the extra virgin olive oil with the garlic in the frying pan. Add the boiled broccoli and sauté for 5 minutes.

Transfer the sautéed broccoli to the blender. Blend with reserved cooking water until smooth, then season with salt and black pepper.

Remove the garlic from the frying pan. Brown the crumbled fresh pork sausage over medium heat until fully cooked and golden.

Return the broccoli cooking water to a boil. Cook the potato gnocchi for 2 to 3 minutes, until they float.

Stir the broccoli cream into the browned sausage. Loosen the sauce with a little gnocchi cooking water if needed.

Lift the cooked potato gnocchi into the frying pan. Toss them through the broccoli and sausage sauce.

Add the sweet provolone cheese and Parmesan cheese. Stir over low heat until the cheese melts into a creamy sauce.

Divide the gnocchetti among 4 plates and serve immediately.

If the cream is too thick, add a little gnocchetti cooking water.

Drain the gnocchetti with a skimmer and transfer them directly to the frying pan with the sauce.

Add the grated or diced sweet provolone and Parmesan.

Mix over low heat until the cheeses melt, creating a creamy sauce.