Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato. The result is often a lighter, “pillowy” dish, unlike the often denser, chewier gnocchi.

500g broccoli, chopped
1kg fresh ricotta
2/3 cup Parmigiano-Reggiano, plus extra for serving
2 eggs and 1 egg yolk, whisked
pinch of dried chilli flakes
2/3 cup plain flour
pinch of finely grated nutmeg
200g butter
1 bunch sage

Cook broccoli in salted boiling water until tender, then drain, squeezing out as much liquid as possible. Set aside to cool.

Place broccoli in a food processor and pulse until finely chopped, then transfer to a large bowl. Add the ricotta, Parmigiano-Reggiano, eggs, chilli, flour and season with salt and pepper. Mix well to combine ingredients.

Shape the mixture into smallish balls, place on a plate covered with baking paper then refrigerate for about 30 minutes.

Bring a large pan of lightly salted water to the boil. Add gnudi, in batches, and remove with a slotted spoon as they rise to the surface. Drain on paper towel then place the gnudi on a warm serving dish.

Melt butter in a large fry pan, add sage and nutmeg then cook for a few minutes until brown. Pour the butter over the gnudi and scatter with extra Parmigiano-Reggiano. Serves 6-8.