Broccoli Rabe Gnudis With Goat Cheese And Italian Sausages - Gnudi Di Cime Di Rapa E Caprino

• 3 bunches young tender broccoli rabe
• 16 ounces fresh goat cheese
• 11 ounces fresh ricotta
• 9 ounces all purpose flour, sifted
• 2 eggs
• 4 Italian sausages
• 1.8 ounces grated parmesan cheese
• 1.8 ounces Provolone cheese
• 200 milliliters cream
• salt
• black pepper
• 2 ounces butter cut up in little pieces

1. Wash and cook the broccoli rabe for 15 minutes. Drain and squeeze out the excess water. When cool, chop very finely.
2. Remove the casing from the sausages and crumble the sausage meat.
3. In a sautee pan, melt the butter. When it starts sizzling add the sausage and cook until golden brown. Add the chopped broccoli rabe and mix, cooking 3 minutes to mix the tastes.
4. In a bowl, add the goat cheese, the ricotta, the sausage and broccoli rabe mixture, 1 ounce of parmesan and 1 ounce of Provolone. Mix very well until well combined. Add 2/3 of the sifted flour and mix. Season with salt and pepper.
5. Line a baking tray with parchment paper.
6. Dust your hands with a little flour and make small balls with the cheese, broccoli and sausage mixture. As you make them, put them on the lined tray. Use as little flour as possible when doing them.
7. Butter an oven proof dish.
8. In a large pot, bring water with a little salt to a boil and as soon as it reaches boiling point drop a few Gnudi at a time. As soon as they float up remove them with a strainer and put in the buttered plate.
9. Melt the remaining Parmesan and Provolone in the cream over low heat. Pour this mixture over the gnudis, sprinkle the cut up butter and pass under the grill a few minutes to brown the top

young tender broccoli rabe, goat cheese, ricotta, flour, eggs, italian sausages, parmesan cheese, provolone cheese, milliliters cream, salt, black pepper, butter

Taken from food52.com/recipes/2702-broccoli-rabe-gnudis-with-goat-cheese-and-italian-sausages-gnudi-di-cime-di-rapa-e-caprino (may not work)