Preheat the oven to 200°C.
Bake the potatoes on a tray for 60 minutes.
Scoop out the flesh and pass through a ricer or mash thoroughly.
Mix in 60g flour, 40g parmesan, and 15ml olive oil until smooth.
Roll dough into sausages and cut into 2-3cm pieces.
Boil gnocchi in batches until they float to the surface.
Drain the cooked gnocchi using a slotted spoon.
Fry gnocchi in remaining olive oil until golden-brown.
Melt butter and brown the pine nuts for three minutes.
Sauté garlic for one minute then wilt the spinach.
Simmer with stock and cream until thickened, then stir in parmesan and gnocchi.
Heat a deep-fat fryer to 180°C.
Whisk flours with sparkling water and dip broccoli into the batter.
Fry broccoli until crisp, drain on paper, and season.
Serve warm gnocchi and sauce topped with the fried broccoli.