This is a delicious recipe for broccoli rabe and ricotta gnudi served with a simple Parmesan cream sauce. The gnudi are light and tender, melting in your mouth alongside a rich, cheesy sauce—an elegant meal that doesn’t require a lot of effort.
These ricotta gnudi are straightforward to prepare, and the Parmesan cream takes only a few minutes to finish. It’s comforting enough for a weeknight and special enough for a dinner or date night.
Gnudi vs Gnocchi
Gnudi—“nude” in Italian—are delicate dumplings made from ricotta rather than potato, which makes them lighter than traditional gnocchi. They’re quicker to prepare and are often paired with cooked greens like spinach or broccoli rabe.
Cook gnudi the same way as gnocchi: gently lower them into boiling water and remove them when they float to the surface.
For this version I use broccoli rabe, a slightly bitter leafy green that complements the creamy ricotta beautifully.
How to Make Ricotta Gnudi – Step by Step
Start by blanching the broccoli rabe: add it to boiling salted water, turn off the heat immediately so the stems are submerged, soak for 2 minutes, then drain.
Wrap the broccoli rabe in a clean tea towel and squeeze out as much liquid as possible, then finely chop.
In a large bowl combine the chopped broccoli rabe with ricotta, egg, minced garlic, flour, grated Parmesan, salt, pepper and a pinch of nutmeg. Mix until thoroughly combined.
With slightly wet hands, scoop a tablespoon of the mixture and roll into balls. They don’t need to be perfectly smooth—gentle, rustic shapes work well. Place the formed gnudi on a plate or tray.
Dust them lightly with flour and chill in the fridge for about 30 minutes.
To cook the gnudi: bring a large pot of salted water to the boil. Gently drop the chilled gnudi into the water, reduce to a simmer and cook. As soon as they float, let them cook for an additional 30 seconds, then lift them out with a slotted spoon and keep them warm on a plate in a low oven.
To make the Parmesan cream: sauté the minced garlic in a small pan with a little olive oil for just a few seconds. Before the garlic browns, add the cream and bring it up to a boil for about one minute.
Lower the heat, stir in grated Parmesan, a pinch of nutmeg, and salt and pepper to taste. Simmer until the sauce thickens slightly and the cheese melts, about one minute.
To serve, spoon the warm Parmesan cream onto plates, arrange the gnudi on top, and finish with an extra grating of Parmesan and a crack of pepper.
If you make these broccoli rabe and ricotta gnudi, please rate the recipe and share your experience in the comments—I love hearing how your version turns out. Follow the blog’s social channels to see more recipes and updates.
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Broccoli Rabe and Ricotta Gnudi
By Emily
Ingredients
For the Gnudi
- 10.5 oz (300g) Broccoli Rabe
- 14 oz (400g) Ricotta
- 1/2 cup 85g plain flour
- 1 egg
- 1 garlic clove, minced
- 1 tbsp Parmesan, grated
- 1 pinch nutmeg
- 1 pinch salt and pepper
For the Parmesan Cream
- 1/2 tbsp olive oil
- 1 cup (250ml) double (heavy) cream
- 1 pinch nutmeg
- 1 garlic clove
- 1 pinch salt and pepper
- 1/4 cup 25g Parmesan, grated
Instructions
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Blanch the broccoli rabe in boiling salted water, turn off the heat immediately, ensure it’s submerged for 2 minutes, then drain.
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Squeeze out excess water in a clean towel and finely chop.
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Combine chopped broccoli rabe, ricotta, egg, garlic, flour, Parmesan, salt, pepper and nutmeg in a large bowl. Mix until combined.
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With wet hands, roll tablespoon-sized portions into balls and place on a tray. They can be rustic in shape.
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Lightly dust with flour and chill in the fridge for 30 minutes.
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Preheat the oven to a low setting to keep the gnudi warm while you make the sauce.
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Bring a large pot of salted water to a boil, lower to a simmer, and gently add the gnudi. When they float, cook 30 seconds more, then remove with a slotted spoon and keep warm.
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For the sauce, sauté garlic in olive oil briefly, add cream, bring to a boil for one minute, then reduce heat. Stir in Parmesan, nutmeg, salt and pepper and simmer until slightly thickened.
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Plate the sauce, place the gnudi on top, grate additional Parmesan and finish with freshly ground pepper. Serve immediately.
Notes
- Spinach can be used as a substitute for broccoli rabe if you prefer a milder green.
- The gnudi can be formed a day ahead and stored in the refrigerator until ready to cook.
Helpful Info for All Recipes
- Extra virgin olive oil is used throughout unless otherwise stated.
- All vegetables are medium sized unless noted.
- Recipes are developed and tested using a fan (convection) oven.
- Nutrition calculations are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.