Broccoli Rabe Ricotta Gnudi With Parmesan Cream

An absolutely delicious recipe for broccoli rabe and ricotta gnudi with a simple parmesan cream sauce. Light and soft gnudi that melt in your mouth with the most amazing cheesy sauce, a special dinner without the effort.

These ricotta gnudi are so easy to make and the parmesan cream (my favourite thing ever) takes only a few minutes at the very end. It's an incredible comfort food dish that can be whipped up any day of the week yet is special enough to serve for special occasions or date night.

Gnudi Vs Gnocchi

Gnudi meaning nude in Italian are delicious, light little dumplings made with ricotta cheese instead of potato as gnocchi are. They are much quicker to make than regular gnocchi and are often seen mixed with cooked spinach.

They are cooked in the same way as gnocchi, placed carefully into boiling water and left to float to the surface when ready.

I made these gnudi with broccoli rabe, a leafy, slightly bitter, green vegetable that is absolutely delicious mixed with creamy, soft ricotta cheese.

How To Make Ricotta Gnudi - Step By Step

First, add the broccoli rabe to boiling salted water and turn off the heat straight away. Make sure all of the broccoli rabe is covered by the hot water, leave it to soak for 2 minutes then drain.

Place the broccoli rabe in a clean tea towel and squeeze out as much water as possible, finely chop.

Add the chopped broccoli rabe, egg, garlic, flour, parmesan, salt, pepper and nutmeg in a large mixing bowl. Mix all the ingredients together until thoroughly combined.

Using wet hands, roll one tablespoon at a time of ricotta gnudi mix, into balls (the balls don't need to be completely smooth and perfectly shaped) and place them on a large plate or tray.

Sprinkle the gnudi very lightly with flour and place in the fridge for half an hour.

To cook the ricotta gnudi, bring a large pot of salted water to a boil. Carefully drop the gnudi into the water and turn the water down to a simmer.

When the gnudi float to the surface, let them cook for an extra 30 seconds then remove them with a slotted spoon and place on a warm plate, keep them warm in the oven.

To make the parmesan cream, fry the chopped garlic in a small frying pan with a little olive oil. Fry the garlic for a few seconds, just before it becomes golden add the cream.

Bring the cream up to a boil and let it boil for one minute. Turn the heat down and add the parmesan, salt, pepper and nutmeg. Simmer the cream and let the parmesan melt for 1 minute or until it's thickened slightly.

Spoon the cream onto serving plates and top with the gnudi, sprinkle with an extra grating of parmesan and pepper then serve.

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5 from 7 votes

Broccoli Rabe and Ricotta Gnudi

An absolutely delicious recipe for broccoli rabe and ricotta gnudi with a simple parmesan cream sauce. Light and soft gnudi that melt in your mouth with the most amazing cheesy sauce, a special dinner without the effort.

Course Main Course

Cuisine Italian

Prep Time 50 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 549kcal

Author Emily Kemp

Ingredients

For the Gnudi

• ▢ 10.5 oz (300g) Broccoli Rabe
• ▢ 14 oz (400g) Ricotta
• ▢ ½ cup 85g plain flour
• ▢ 1 egg
• ▢ 1 garlic clove , minced
• ▢ 1 tablespoon parmesan grated
• ▢ 1 pinch nutmeg
• ▢ 1 pinch of salt and pepper

For the parmesan cream

• ▢ ½ tablespoon olive oil
• ▢ 1 cup (250ml) double (heavy) cream
• ▢ 1 pinch nutmeg
• ▢ 1 garlic clove
• ▢ 1 pinch of salt and pepper
• ▢ ¼ cup 25g parmesan grated

Instructions

• First, add the broccoli rabe to boiling salted water and turn off the heat straight away. Make sure all of the broccoli rabe is covered by the hot water, leave it to soak for 2 minutes then drain.
• Place the broccoli rabe in a clean tea towel and squeeze out as much water as possible, finely chop.
• Add the chopped broccoli rabe, egg, garlic, flour, parmesan, salt, pepper and nutmeg in a large mixing bowl. Mix all the ingredients together until thoroughly combined.
• Using wet hands roll one tablespoon at a time of ricotta gnudi mix into balls (the balls don't need to be completely smooth and perfectly shaped) and place them on a large plate or tray.
• Sprinkle the gnudi very lightly with flour and place in the fridge for half an hour.
• Pre-heat the oven to warm (to keep the gnudi warm whilst making the sauce).
• To cook the ricotta gnudi, bring a large pot of salted water to a boil. Carefully drop the gnudi into the water and turn the water down to a simmer.
• When the gnudi float to the surface, let them cook for an extra 30 seconds then remove them with a slotted spoon and place on a warm plate, keep them warm in the oven.
• To make the parmesan cream, fry the chopped garlic in a small frying pan with the olive oil. Fry the garlic for a few seconds, just before it becomes golden add the cream.
• Bring the cream up to a boil and let it boil for one minute. Turn the heat down and add the parmesan, salt, pepper and nutmeg. Simmer the cream and let the parmesan melt for 1 minute or until it's thickened slightly.
• Spoon the cream onto serving plates and top with the gnudi, sprinkle with an extra grating of parmesan and pepper then serve.

Notes

• Broccoli rabe can be substituted for spinach.
• The gnudi can be made one day in advance and kept in the fridge.

Nutrition

Calories: 549kcal

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated.
• Check out our must have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

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