Method

• 1.
  Blanch whole broccoli in boiling, salted water for 4 minutes or until tender. Drain and refresh under cold running water, then wrap in a clean tea towel and squeeze out excess water. Place broccoli in a food processor and pulse until finely chopped (do not whiz, otherwise it will turn to a paste).
• 2.
  Place broccoli in a bowl with ricotta, parmesan, salami, egg, egg yolks, chilli and flour. Season and stir to combine. Roll mixture into tablespoon-sized balls and chill for 1 hour.

• 3.
  When ready to serve, bring a large saucepan of salted water to the boil over medium heat. Melt butter in a large non-stick frypan over medium heat. Add nutmeg and sage, and cook for 2 minutes or until sage is crispy. Remove from heat and reserve one-third of the leaves.
• 4.
  With floured hands and working in batches, carefully drop gnudi into boiling water and cook for 3-4 minutes or until they float to the surface. Using a slotted spoon, remove and drain on paper towel, then gently toss in the brown butter and sage.
• 5.
  Divide among bowls and scatter with reserved sage and parmesan to serve.