Peel potatoes and boil until soft.

Mash potatoes thoroughly.

Combine mashed potatoes with flour, eggs, and salt.

Mix until a dough forms.

Cut the broccoli tops into flowerets.

Cut off the top 3-inches of the stems.

Peel them and cut them into thin strips, about 1 1/2-inches long.

Cook flowerets and stems, covered, in 3 inches boiling salted water until just barely tender, 4 to 5 minutes. Drain.

In a separate pan, melt butter.

Add minced garlic and sauté briefly.

Stir in heavy cream and Bleu cheese.

Heat until cheese is melted and sauce is smooth.

Form the potato dough into small dumplings.

Boil dumplings in salted water until they float to the top.

Remove dumplings with a slotted spoon.

Toss dumplings with broccoli and Bleu cheese sauce.

Sprinkle with chopped walnuts and freshly ground black pepper before serving.