This pasta is traditional in the small town of Minori, it's similar to gnocchi but instead of potatoes, made with ricotta - which makes them fluffy, light and delicious! The ndunderi have a difficult name to pronounce - but they are easy to make and even more to eat!
Mix ricotta cheese, egg yolks, salt, pepper, parmesan cheese and nutmeg into a smooth cream.
Add the flour, and mix well into a soft dough.
Roll the dough into long strips of about 1 inch (2cm) thick and cut into pieces
1 1/2 inch (3 cm) long (approx), using as little flour as possible when doing this.
Dip the fork in flour and roll these pieces of dough on a fork giving them the shape of gnocchi (concave inside and striped outside.). Place in trays with semolina flour so they wouldn't stick to the tray/pan before cooking.
Cook in boiling salted water until they rise to the surface.
Toss with your favorite pasta sauce.
Ingredients
Directions
Mix ricotta cheese, egg yolks, salt, pepper, parmesan cheese and nutmeg into a smooth cream.
Add the flour, and mix well into a soft dough.
Roll the dough into long strips of about 1 inch (2cm) thick and cut into pieces
1 1/2 inch (3 cm) long (approx), using as little flour as possible when doing this.
Dip the fork in flour and roll these pieces of dough on a fork giving them the shape of gnocchi (concave inside and striped outside.). Place in trays with semolina flour so they wouldn't stick to the tray/pan before cooking.
Cook in boiling salted water until they rise to the surface.
Toss with your favorite pasta sauce.