Gnocchi with spinach and broccoli sauce

you will need
50g butter
1 x 300g head of broccoli, trimmed and cut into small florets
50g plain flour
500ml semi-skimmed milk
a generous grating of whole nutmeg
100g young-leaf spinach
100g grated cheddar
1 x 500g bag fresh gnocchi
6 tablespoon breadcrumbs
18 x 18cm ovenproof dish, or similar

method
Preheat the grill. Put the butter, flour and milk into a medium pan and cook over a medium heat, stirring with a balloon whisk now and again until boiling.
Simmer for a couple of minutes, then season with salt, pepper and the grated nutmeg.
Remove from the heat and stir in the spinach, a handful at a time, so that it wilts in the heat.
Then stir in ¾ of the cheese.
Meanwhile, cook the broccoli and gnocchi in a large pan of boiling, salted water for 2 minutes.
Drain and stir gently into the cheese sauce.
Tip into the ovenproof dish, then scatter over the remaining cheese and the breadcrumbs.
Grill for 5 minutes or so until golden.