15g (½ oz) Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
To cook the gnocchi:
Once your gnocchi are all shaped, you can either cook them right away, or put them in the fridge for an hour to firm them up (Note: they may be stickier coming out of the fridge. If so, sprinkle some more flour on them). If you want to freeze them for later, put the baking sheets in the freezer for several hours, then put the gnocchi in airtight bags.
Before you start cooking the gnocchi, make the sauce (see below).
To make the sauce:
Chop the broccoli tips and boil them in salted water until they are very soft (overcooked, in fact). Drain, run under cold water, and reserve.