Ndunderi di Minori
Ndunderi di Minori are sweet and savory ricotta gnocchi, a traditional dish from the Amalfi Coast with roots deeply embedded in Roman cuisine. Light and delicate, they are simply dressed with fresh basil and a drizzle of oil, allowing the pure flavor of ricotta and the fragrance of this aromatic herb typical of Campania to shine through.
Preparation
- 1
Pour the ricotta into a bowl and lightly beat it with a fork until it becomes creamy and smooth.
- 2
Add the eggs, flour, and Parmigiano Reggiano, gently mixing until you obtain a soft and cohesive dough. Season with salt and pepper to taste.
- 3
Work the dough with moistened hands, keeping it light without pressing it excessively.
- 4
Bring water to a boil in a pot with salt. Using two spoons, scoop portions of dough and carefully slide the ndunderi into the boiling water.
- 5
Cook until the ndunderi rise to the surface, then continue cooking for another 2-3 minutes.
- 6
Remove the ndunderi with a slotted spoon and place them in a baking dish that has been lightly oiled.
- 7
Top with freshly chopped basil, a drizzle of extra virgin olive oil, and a grind of black pepper. Serve immediately, while still warm.
Chef's Tips
The ricotta must be fresh and well-drained: if too wet, adjust by adding a little more flour. Add the basil just before serving to preserve its aroma. These gnocchi are best enjoyed immediately after cooking.