Ndunderi di Minori
Ricotta gnocchi from the Amalfi Coast
Servings: 4
Ingredients
- 250g 1/2 lb ricotta, well drained
- 50g 2 oz grated parmigiano-reggiano or caciocavallo if you can find it
- 2 eggs
- salt
- nutmeg
- 200g 7 oz white flour, preferably of the "OO" variety or as much as you need
Instructions
- In a large mixing bowl, mix together the ricotta, eggs and grated cheese, together with a good pinch of salt and a scrape of nutmeg, until you have a uniform paste. Add the flour bit by bit until you get a soft but not sticky dough. Knead very briefly on a well floured surface to form a ball. Cover in plastic wrap, then a towel, and let rest for at least 30 minutes.
- Cut the ball in halves or quarters, then roll out into thick logs, then cut the logs into lengths. (Each ndundero should weigh about 20-35g.)
- Now press each length with your finger against the prongs of a fork, the side of cheese grater or, if you have one, a gnocchi board to form ridges on one side of each ndundero and a deep dimple on the other.
- Repeat until you've used up all the dough. Lay out the ndunderi on a well floured tray or board until you want to cook them.
- Simmer the ndunderi in well salted water 5 minutes or so. When they rise to the surface of the water let them go for a minute or two more, until done to your liking.
- Using a skimmer, transfer them to a serving plate. Nap with your sauce of choice and serve right away, with additional grated cheese for those who like it.