BROCCOLI GNUDI WITH
’NDUJA AND SAGE
SERVES 4
260g head broccoli
500g firm ricotta
(^1) / 3 cup (25g) finely grated parmesan,
plus extra to serve
100g ’nduja (Italian spreadable salami
- from good grocers), crumbled
1 egg and 2 egg yolks
Pinch of dried chilli flakes
(^1) / 3 cup (50g) plain flour, plus extra
for dusting
100g unsalted butter, chopped
Pinch of finely grated nutmeg
(^1) / 2 bunch sage, leaves picked, plus extra
fried leaves to serve
Blanch broccoli in boiling, salted water for
4 minutes or until tender. Drain and refresh
under cold running water, then wrap in a
clean tea towel and squeeze out excess
water. Place broccoli in a food processor
and pulse until finely chopped (do not
whiz, otherwise it will turn to a paste).
Place broccoli in a bowl with ricotta,
parmesan, ’nduja, egg, egg yolks, chilli
and flour. Season and stir to combine.
Roll ricotta mixture into tablespoon-
sized balls and chill for 1 hour.
When ready to serve, bring a
large saucepan of salted water to
the boil over medium heat. Heat
butter in a large non-stick frypan
over medium heat for 1 minute or
until melted. Add nutmeg and
sage, and cook for 2 minutes or
until brown. Remove from heat.
With floured hands and working
in batches, carefully drop gnudi into
water and cook for 3-4 minutes or until
they float to the surface. Using a slotted
spoon, remove and drain on paper towel,
then gently toss in the brown butter.
Divide among bowls and scatter with
extra sage and parmesan to serve.
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DARREN ROBERTSON.
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