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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,
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It’s coming home… to the pub.
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Wherever you’re watching the England game from on Sunday, there’s a seat waiting for you at a Cubitt House pub.
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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From field to kitchen to table. A closer look at what’s landing in our kitchens and shaping out menus this season.
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