For gnudi:
1 pound fresh ricotta cheese
1 pound broccoli
1 large egg
1/2 cup grated Pecorino Romano or Parmesan cheese (about 1 ounce) plus additional for serving
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup all purpose flour plus additional for coating
Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
Rough chop broccoli florets and stems. Drop into boiling salted water and cook until just tender. Drain. Place drained broccoli into food processor and puree.
Beat egg, cheese, salt, and pepper in large bowl to blend. Mix in ricotta and pureed broccoli. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
Can be made 1 day ahead. Keep chilled.
Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
Can be made 4 hours ahead. Cover; chill.
Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes. Drain.
At this point, you can top them with sauce of your choice, such as tomato, or place them in a baking pan, pour over the sauce recipe that follows, dot with 2 oz. of butter cut up in small pieces, and pass under the grill a few minutes to brown the top.
Simple Cream Sauce for Gnudi
½ cup Provolone cheese
½ cup grated Parmesan cheese
1 cup cream
salt
black pepper
Melt the Parmesan and Provolone in the cream over low heat, until melted. Season with salt & pepper.
6 servings