’Ndunderi - Ricotta Gnocchi
This is my favorite Italian food/recipe to cook, from the Amalfi Coast of Italy. It was altered from Giusy’s recipe in Pasta Grannies by Vicki Bennison.
For the ‘ndunderi (gnocchi made with ricotta):
250 g (9 oz) ricotta
2 egg yolks
128 g (about 4.5 oz/a bit over 1 cup) all-purpose flour
44 g grated/shredded Parmigiano Reggiano (save the rind!)
Pinch of salt, pepper, garlic powder.
For the sauce (entirely my recipe):
800 g canned crushed tomatoes
7 oz tomato paste
1 diced onion
1 clove of garlic, minced
2 tbsp extra-virgin olive oil
2 bay leaves
3/4 tsp salt (taste as you add)
2 tsp red pepper flakes
Large pinch of black pepper
Fresh basil
Parmigiano Reggiano rind
Start by putting all of the flour into a bowl. Then, add the ricotta and parmigiano. Create a well shape with a fork or spoon. Pour the eggs in the well and slowly combine the flour, cheese, and eggs together. Use your hands once the egg is mostly combined. Once the dough is fully kneaded, chill in the fridge for 30 minutes. Don’t knead too much, this isn’t pasta or bread!
Take half of the dough out of the fridge and place it on a lightly floured surface. Roll it into a log that is slightly thinner than your thumb. Cut small pieces and roll them into the shape seen on the left, minus the ridges. To make the ridges, cover the backside of the tines of a fork in flour. Take the dumpling and use your thumb to roll it over the floured tines. If this is too difficult then no worries, you don’t have to make ridges!
Boil the ‘ndunderi in lightly salted water until they float to the top. Make sure to save some water!
Put all of the sauce ingredients in a sauce pan. Fill both tomato cans a quarter of the way each with water. Simmer for about 40 minutes, or until the tomatoes and onions have softened and broken down.
Take out the bay leaves and cheese rind (after you take it out if you use a spoon to scrape the rind and eat the cheese left it’s delicious). Use an immersion or hand blender to make the sauce more uniform. Add some pasta water to the sauce.
Mix the cooked ‘ndunderi with the sauce and serve with fresh basil and more parmigiano if you wish.
