Cook the gnocchi in a saucepan of boiling salted water until they rise to the surface. Set to one side.
Plunge the broccoli florets into a saucepan of boiling water and cook for approximately 10 minutes.
Drain the broccoli florets once cooked. Keep a quarter of the florets and place the rest in a blender with the cream and Parmesan. Blend until you obtain an even consistency (it may seem grainy, but it will be smoother once heated).
Heat some olive oil in a frying pan over a medium heat. Brown the gnocchi for a few minutes before adding the broccoli cream. Season and then finish with the crushed shelled walnuts and add some extra Parmesan if required.