Tender ricotta-and-broccoli dumplings are poached until light and fluffy, then finished with nutty brown butter, crisp sage, and Parmesan. The secret to delicate broccoli gnudi is keeping the broccoli and ricotta as dry as possible and handling the dumplings gently while they cook.
This recipe is for neither the novice nor the rushed. It isn’t difficult or particularly time-consuming, but the best results require attention to detail. It requires the ingredients to be weighed rather than scooped into imprecise cups. Read the instructions. Then read them again. Do not rush or skip any steps.
Then, and only then, will you have gnudi to savor. First, your taste buds pick up the nutty, herbal, and barely lemony browned butter. Then you bite into the gnudi: The creamy ricotta melts into sweetness on your tongue as the nuttiness of the broccoli and the sharp Parmesan saltiness make themselves known. Finally, the merest hint of nutmeg lingers, waiting for more. Divine.
Suggested Keywords
Gnudi
Gnudi Recipe
Ricotta Gnudi
Ricotta Dumplings
Italian Ricotta Dumplings
This package includes:
- Fully tested recipe
- Step-by-step instructions
- Ingredient notes and preparation tips
- FAQ section
- Storage guidance
