Start by making the pasta. Pound saffron with a pinch of salt by using a mortar and pestle, add to warm water and let it bloom for 5-10 minutes.
Place the semolina in a large bowl, pour in the water and knead the dough for 10 minutes until smooth and elastic. Add a little more semolina if the dough is too sticky. Cover and rest dough for 1 hour.
Cut the dough into 4 equal pieces, keep pieces you aren't using covered until you need them. Roll out a piece into a thin snake, cut into 1cm lengths. Using your thumb, roll each bit off a gnocchi board or the prongs of a fork. Place gnochetti on a baking sheet dusted with more semolina. Repeat with the rest of the dough, arrange the gnochetti in a single layer.
While the pasta is drying, make the sauce. Heat a deep large frying pan over medium-high heat. Add oil and pork and fennel sausage meat, use a wooden spoon to break up the meat and fry until browned all over and just cooked through. Add the 'ndjua, using a wooden spoon to break up and coat the sausage meat. Stir through passata on a low heat while you bring a large pot of salted water to the boil.
Cook the gnochetti for around 5 minutes until al dente. They will float to the top and should be a little chewy but not chalky.
Bring the sauce back up to medium-high heat. Using a slotted spoon, remove the gnochetti from the water and place into the sauce along with ¼ cup pasta water and a good grating of parmesan cheese, stir until well coated. Simmer for a few minutes until the sauce and pasta water has emulsified. Add more pasta water if required.
Meanwhile blanch the sprouting broccoli in the remaining pasta water for 2 minutes, drain and set aside.
To serve, divide the sprouting broccoli between 4 plates, top with gnochetti and finish with generous shaving of parmesan cheese.