Potato or sweet potato gnocchi, broccoli, and Parmesan cream

The gnocchi:

1. Wash, peel, and steam the potatoes or sweet potatoes.
2. Strain the potatoes or sweet potatoes, mix in the egg, flour, cornstarch, salt, pepper, and nutmeg with your hands, working the mixture so it becomes thick.
3. Form a ball and cut it into 4 pieces.
4. Cover and let cool to room temperature.
5. Shape the dough into rolls on a floured surface (1.5 cm or 1/2 inch in diameter), then cut the rolls into small pieces (2 cm or 3/4 inch in length).
6. Roll the pieces between the palms of your hands, crush them slightly with a fork, then place them on a piece of parchment paper.
7. Immerse the gnocchi in simmering salted water, remove them as soon as they rise to the surface, then cool them in ice water.
8. Drain the gnocchi on a cloth, place them in a dish, and roll them in olive oil.

 
The broccoli:

1. Cut the broccoli into small florets, cook in a pot of salted water for a few minutes, then cool with cold water. Set aside.
2. Boil the cream in a saucepan, then add the Parmesan, season, and set aside near the cooktop.
3. Once the gnocchi are cooked, coat them with cream and add the broccoli and walnuts.
4. Serve immediately.