.
There’s something magical about gnudi—those soft, ricotta-based dumplings that feel like the essence of Italian simplicity. This version takes a cue from April Bloomfield’s approach: the gnudi are rolled in semolina and left overnight to set, which gives them a beautiful texture and a subtle, nutty crust when cooked. Paired with sprouting broccoli and a classic sage butter, I think it’s a dish that bridges winter and spring perfectly.
In a bowl, mix the ricotta, Parmesan, egg yolk, salt, and pepper until just combined. The mixture should be soft but hold its shape. Chill for 30 minutes.
Spread a thick layer of semolina on a tray. Roll the ricotta mixture into walnut-sized balls and place them on the semolina.
Roll each ball so it’s fully coated, then cover lightly and refrigerate overnight. The semolina will draw out moisture and form a delicate crust.
Trim the sprouting broccoli and blanch in salted boiling water for 2–3 minutes until tender but vibrant. Drain and toss with olive oil and seasoning.
Bring a large pan of salted water to a gentle simmer. Shake off excess semolina and drop in the gnudi. Cook for 3–4 minutes, until they float to the surface. Lift out with a slotted spoon and keep warm.
In a wide pan, melt the butter over medium heat until it begins to foam and turn nutty. Add the sage leaves and fry until crisp. Remove from the heat and add the lemon juice.
Toss the gnudi gently in the sage butter. Arrange on warm plates with the sprouting broccoli. Spoon over extra butter and grate over Parmesan,
A little look back at last week’s Battle of the Dough at The Orange, where some of London’s finest pizza makers went head-to-head for the title.
Congratulations to @sud_italia, whose Sud Italia Alici Me Crazy stole the show and took the crown. This week’s special is topped with Fior di Latte Mozzarella, Cetara Anchovies, Yellow Cherry Tomatoes, Red Cherry Tomatoes, Fresh Rocket, Extra Virgin Olive Oil and Freshly Grated Lemon Zest.
The competition may have been behind closed doors, but the winning pizza is available to everyone this week. Join us at The Orange and see what earned it the title, on the menu for one week only.
A huge thank you to all of our sponsors, and to every brilliant contestant for bringing such creativity, skill and great spirit to the competition.
Sponsors
@wildfarmed
@respiritedvodka
@cazcabel
@pentiredrinks
@freedombrewery
@baboo_gelato
Contestants
@theorangepublichouse
@yardsalepizza
@flatearthpizzas
@sud_italia
@berberepizzeria_ldn
@worldfamousgordos
@pamelaspizza
@lardolondon
Big cuts, golden fries and one more bottle of red. That`s how we do lunch at The Builders Arms.
A little slice of summer in the heart of Belgravia.
London looks rather good from a Cubitt House terrace.
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Meet Alf’s. Our handsome corner of Belgravia for British and French classics, candlelit suppers and martinis stirred exactly as they should be.
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