Gusto TV Gnudi Rapini Recipe - Italian Sausage Ricotta Dumplings

Gnudi Rapini Recipe

This Gnudi Rapini recipe transforms blanched rapini and crumbled Italian sausage into delicate ricotta-based dumplings that melt ethereally while delivering bitter greens punch and sausage savoriness. From A IS FOR APPLE “Rapini and Raspberry,” hosted by Leah Wildman, these light-as-air pillows showcase four-cheese binding with flour just enough for structure, pan-fried golden for textural contrast.

The Inspiration

Gnudi Rapini elevates traditional Tuscan gnudi (naked ravioli) through rapini’s assertive bitterness cutting through ricotta’s creaminess — Italian sausage provides meaty backbone while quadruple cheeses create pillowy tenderness that dissolves on tongue. Leah Wildman brilliantly incorporates A IS FOR APPLE‘s rapini focus, blanching greens 1-minute precisely to preserve vibrancy while ice bath stops cooking instantly, ensuring no mushiness compromises dumpling integrity.

From Siena farmhouses to modern Italian-American menus, gnudi celebrate ricotta’s purity — here, aggressive rapini chopping distributes flavor evenly, butter-sautéed sausage renders fat that binds mixture luxuriously. Wildman emphasizes kitchen towel moisture extraction (no wet doughs!), gentle flour incorporation (prevents toughness), and characteristic thumb-indent “pillow” shaping for sauce capture. Episode’s rapini-raspberry duality finds savory expression; these dumplings partner perfectly with browned butter-sage or simple rapini pesto.

Ingredients

1 ½ bunches (approximately 1 ½ pounds (681g) of fresh rapini
2 Italian sausages about ½ pound (227g) total
1 tablespoon (15ml) butter
¾ cup (187ml) soft crumbly goat cheese
1 cup (250ml) ricotta
1/3 cup (83ml) grated parmesan cheese
¼ cup (60ml) grated mozzarella cheese
½ cup (125ml) all-purpose flour plus additional for dusting
2 whole eggs
Olive oil
Salt and pepper to taste
Garnish with parmesan and lemon wedges

Methods

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.

Serving Suggestions

Toss Gnudi Rapini gently in browned butter-sage sauce with reserved blanching water creating light emulsion, or pair with rapini pesto where bitter greens double down deliciously — lemon zest squeeze awakens flavors while Parmesan cloud elevates to restaurant pedigree. Pasta course alternative plates 10 gnudi per guest atop wilted rapini with poached egg yolk garnish for brunch decadence; main event status emerges simmering in spicy sausage-tomato brodo where dumplings absorb broth luxuriously.

Raspberry gastrique from episode theme drizzles artistically for sweet-tart counterpoint; fried sage leaves and hazelnut crunch extend textural narrative. Family-style platters demand communal lemon-squeezing ritual; chilled reheating impossible — must consume fresh from pan.

Final Thoughts

Gnudi Rapini recipe from A IS FOR APPLE “Rapini and Raspberry,” hosted by Leah Wildman, transforms blanched rapini and Italian sausage into 60+ ethereally light ricotta gnudi using quadruple cheese binding, precise blanching technique, and signature thumb-indent shaping that captures browned butter perfectly — pan-fried golden exterior yields to melting interior where bitter greens balance sausage richness in every delicate bite. Foolproof method scales from dinner party appetizer (10 per guest) to family main event, freezing beautifully for weeknight deployment while maintaining pillow-soft texture through moisture mastery and minimal flour restraint.

Find more recipes from A is for Apple here!