Healthy gnudi

Drain the ricotta of any liquid then put it between two pieces of kitchen paper and gently press to release any additional moisture. Cover and set aside.

Bring a large pan of water to the boil and cook the broccoli for 5-6 minutes or until just tender. Drain and put under cold running water to stop the cooking process, then wrap in a clean tea towel and squeeze out any excess water. Roughly chop the broccoli and pulse in a food processor until finely chopped, with no large pieces remaining.

Transfer the broccoli to a large bowl along with the ricotta, almonds, parmesan, egg yolk and nutmeg, seasoning well. Put the semolina in a shallow bowl. Roll tablespoon-sized amounts of the gnudi mixture into balls then roll them in the semolina. Shake off any excess semolina and transfer to a large plate lined with baking paper – you should end up with 12 dumplings. Transfer to the fridge and leave, uncovered, for 10-12 hours or overnight.

Just before you’re ready to cook the gnudi, tip the olive oil and garlic into a sauté pan. Gently cook over a low heat for 2-3 minutes or until the garlic is fragrant and softened but not coloured. Add the peppers and olives, and heat through for a further minute. Remove from the heat, stir in the lemon juice and cover to keep warm.

Bring a large pan of salted water to the boil, then reduce to a low-medium heat. Lower half the gnudi into the pan, gently stir once so they don’t stick to the bottom then leave for 2 minutes until they rise to the surface. Lift out using a slotted spoon and transfer to a plate lined with kitchen paper. Repeat with the remaining gnudi.

Divide the gnudi between two bowls and drizzle with the pepper and olive dressing, making sure to add the flavoured oil. Garnish with the remaining parmesan and serve with rocket alongside.