• Peel and boil the potatoes until fork tender. Drain and add to a food processor.

• Add the dill and blend until creamy, with no lumps remaining.

• Transfer to a mixing bowl. Add the salt and flour and mix, using your hands, until it comes together into a dough. Knead for about a minute.

• Let the dough rest, wrapped in parchment or plastic wrap, in the fridge for a half hour. Dust with a bit of extra flour to prevent sticking.

• Cut the dough into 1/2 inch cubes.

• Roll into an oblong shape and set on a tray lined with parchment paper.

• Once all of the oblongs have been formed, gently press a fork into the top of each one to make a mark. 

• Add olive oil, broccoli, dill, shallot, capers, and garlic to a non-stick pan. Saute over medium high heat until everything is golden brown, lightly crispy, and aromatic.

• Bring a pot of water to boil and add the gnocchi, being careful not to over-crowd the pot.

• When they float up to the surface, scoop them out with a slotted spoon or a spider, shake off the water, and add to the pan.

• Let them brown nicely, mixing well so that all of the flavors meld together. Pour in the lemon juice and saute for another minute. Season with salt and pepper.

• Spoon into serving bowls and season with chili flakes, black pepper, and flaky sea salt to taste.