by Maria Teresa Jorge
View
my 188 recipes »
Photo by Maria Teresa Jorge
Maria Teresa Jorge's Notes:
Expand3 bunches young tender broccoli rabe Ask a question about this ingredient
16 ounces fresh goat cheese Ask a question about this ingredient
11 ounces fresh ricotta Ask a question about this ingredient
9 ounces all purpose flour, sifted Ask a question about this ingredient
2 eggs Ask a question about this ingredient
4 Italian sausages Ask a question about this ingredient
1.8 ounces grated parmesan cheese Ask a question about this ingredient
1.8 ounces Provolone cheese Ask a question about this ingredient
200 milliliters cream Ask a question about this ingredient
salt Ask a question about this ingredient
black pepper Ask a question about this ingredient
2 ounces butter cut up in little pieces Ask a question about this ingredient
Wash and cook the broccoli rabe for 15 minutes. Drain and squeeze out the excess water. When cool, chop very finely.
Ask a question about this stepRemove the casing from the sausages and crumble the sausage meat.
Ask a question about this stepIn a sautée pan, melt the butter. When it starts sizzling add the sausage and cook until golden brown. Add the chopped broccoli rabe and mix, cooking 3 minutes to mix the tastes.
Ask a question about this stepIn a bowl, add the goat cheese, the ricotta, the sausage and broccoli rabe mixture, 1 ounce of parmesan and 1 ounce of Provolone. Mix very well until well combined. Add 2/3 of the sifted flour and mix. Season with salt and pepper.
Ask a question about this stepLine a baking tray with parchment paper.
Ask a question about this stepDust your hands with a little flour and make small balls with the cheese, broccoli and sausage mixture. As you make them, put them on the lined tray. Use as little flour as possible when doing them.
Ask a question about this stepButter an oven proof dish.
Ask a question about this stepIn a large pot, bring water with a little salt to a boil and as soon as it reaches boiling point drop a few Gnudi at a time. As soon as they float up remove them with a strainer and put in the buttered plate.
Ask a question about this stepMelt the remaining Parmesan and Provolone in the cream over low heat. Pour this mixture over the gnudis, sprinkle the cut up butter and pass under the grill a few minutes to brown the top
Ask a question about this stepThanks for the comment.
Sorry but didn't explain well the last step. You only put a little bit of butter on top 2 teaspoons maximum, not the 2 ounces - this butter is to fry the sausage in step 3.
Now this I really have to try! Great recipe! Thanks for posting it.