This recipe is from the Rapini and Raspberry episode of A is for Apple hosted by Leah Wildman.
- 1 ½ bunches (approximately 1 ½ lbs (681 g) of fresh rapini
- 2 Italian sausages about ½ lb (227 g) total
- 1 tbsp (15 ml) butter
- ¾ cup (187 ml) soft crumbly goat cheese
- 1 cup (250 ml) ricotta
- 1/3 cup (83 ml) grated parmesan cheese
- ¼ cup (60 ml) grated mozzarella cheese
- ½ cup (125 ml) all-purpose flour plus additional for dusting
- 2 whole eggs
- olive oil
- salt and pepper to taste
- garnish with parmesan and lemon wedges
- Bring a large pot of water to boil. Place 6 cups (1.5 liter) of ice in a large bowl and fill with cold water.
- Trim the rapini and place in the pot of boiling water. Add a bit of salt to water.
- Cook the rapini for 1 minute or until bright in colour and stems are slightly softened.
- Remove from water and place immediately in the ice bath to stop the cooking process.
- Drain and place the rapini in a clean kitchen towel. Squeeze out excess water.
- Chop the rapini fine.
- Remove sausages from casings and crumble the meat.
- Place a medium skillet over medium heat and add butter to the pan. Add the sausage meat and cook until golden brown.
- Drain any excess oil and place in a bowl with the sausage.
- To the bowl add the fine chopped rapini, goat cheese, ricotta cheese, parmesan and mozzarella.
- Mix to combine. Lightly whip the eggs and add to the mixture.
- Stir in the flour and mix to incorporate.
- Season with salt and pepper.
- Line a baking tray with parchment paper.
- Dust your hands with a little flour roll out dough 1 cup (250ml) at a time into logs approximately ½ inch (1.25cm) diameter.
- Using a dough scraper or knife cut the logs into 1 inch (2.5cm) segments lightly pressing in the center to create a pillow look. Place the cut portions on to the parchment lined tray. Repeat until all dough is used.
- Place a large pot of water over high heat and bring to a boil. Season the water with a bit of salt.
- Lightly oil a baking tray.
- Place about 20 gnudis in the boiling water. Cook until the gnudis float to the top of the boiling water about one minute.
- Remove with a spider or slotted spoon and place on oiled tray.
- Repeat with remaining gnudi.
- Place a pan over medium heat and add olive oil to heat. Place gnudi in pan and lightly brown.
- Remove from pan and plate.
- Garnish with parmesan and lemon wedges.