Vittoria Maruzzi Saviozzi, my grandmother, didn't cook often, but the memory of the perfume and flavor of her broccoli rabe gnudi is unforgettable. It's one of the few dishes she learned to prepare, and it represents countless happy memories for me and my family.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Broccoli Rabe Gnudi Recipe
Recipe: Joëlle Néderlants
Skill Level: Easy
Time: 1 hour and 20 minutes
Ingredients for 4:
3 ½ lb./ 1.6 kg. broccoli rabe
1 lb./500 g. ricotta
4 oz/100 g. Parmigiano Reggiano DOP, grated
4-5 anchovy fillets in oil
2 large eggs
Tuscan Pecorino
flour
nutmeg
garlic
fresh hot pepper
extra-virgin olive oil
salt
pepper
Bring a pot of salted boiling water to a boil. Clean the broccoli rabe, then blanch it in the boiling water for 6-7 minutes. Drain and squeeze the broccoli rabe very well, wringing out any excess liquid. You will ultimately need about 1 - 1⅓ lb. (500-600 g.) of the greens to make the gnudi.
Use a knife to chop the broccoli rabe into fine pieces.
Drain the ricotta – if necessary place it on some paper towels which will absorb any excess water.
Mix the chopped broccoli rabe with ricotta and eggs, salt, pepper, Parmigiano, and nutmeg until it forms a smooth and uniform mixture.
Shape the mixture into balls, the gnudi, that are 1″ (3 cm) in diameter, by rolling them
on the floured surface.
Heat 3-4 Tbsp. oil in a pan with a clove of garlic, 4-5 anchovy fillets, and a piece of fresh chili, dosing the quantity according to your taste.
Bring a pot of water to a boil and add salt.
Cook the gnudi, a few at a time, in the boiling salted water. When they come to the surface, remove using a slotted spoon.
Distribute the gnocchi on the plates, season with the flavored oil, and top with a generous grating of Tuscan Pecorino.