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  • Olive Magazine

    Everyday healthy

    Jan 27, 2022 5 minutes
    Recipes NADINE BROWN
    Photographs YUKI SUGIURA

    Broccoli almond gnudi

    These will take you a little longer to make due to the overnight chilling but the reward is delicate little ricotta dumplings with some added bite and flavour from the broccoli, almonds and nutmeg. Finished in the dressing, it’s a light lunch worth the wait.

    45 MINUTES + OVERNIGHT CHILLING | SERVES 2 A LITTLE EFFORT | V LC

    ricotta 125g
    small broccoli 125g prepared weight, chopped
    ground almonds 15g
    parmesan (or vegetarian alternative) 10g, finely grated plus extra to garnish
    egg yolk 1
    nutmeg a good pinch of ground
    semolina 75g
    extra-virgin olive oil 1 tbsp
    garlic 1 large clove, thinly sliced
    ready roasted red peppers from a jar 2, cut into thin strips
    pitted black olives 10, thinly sliced
    lemon juice a squeeze
    rocket 90g to serve

    Drain the ricotta of any liquid then put it between two pieces of kitchen

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