Clean broccoli, wash it, cut it into florets. Peel and chop the stems. Cook the whole broccoli in good 1⁄4 l boiling water with broth for about 7 minutes. Pour off, drain and collect approx. 200 ml broth.
Ca. 1⁄3 Put broccoli aside. Finely puree the remaining broccoli with 200 ml broth, cream, gorgonzola and pine nuts using a hand blender. Season to taste with salt, pepper and nutmeg.
Spread the tortelloni, rest of the broccoli and sauce in a greased casserole dish (approx. 1 1⁄2 l capacity). Rub the parmesan cheese over it. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 15 minutes.
Some broccoli and pine nuts give the creamy cheese sauce a special note.