Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina)

I was recently interviewed by Jo Mackay from Bookings For You. In addition to the great questions she had for me, Jo asked me: Do you have a recipe that you’d be happy for us to feature on our blog? My answer was my version of a dish from the Amalfi coast I have been tweaking: ‘Ndunderi.

‘Ndunderi is a dish I fell in love with fairly recently after being reminded about it by Pasta Grannies, the book. Unlike potato gnocchi, which I grew up with, ‘ndunderi are ricotta gnocchi that are prepared ‘Sorrentina’ style, i.e. baked with layers of cheese (smoked scamorza in this case). I find the use of ricotta instead of mashed potatoes very interesting, as it gives a similar fluffy and slightly grainy texture, but it’s much more forgiving in terms of controlling the water content – only requiring that the ricotta is well-drained.

Please head over to Bookings For You and check out the recipe!

screenshot of the'ndunderi recipe on the Bookings For You blog.

Paolo Rigiroli

Author: Paolo Rigiroli

Now based in the UK, Paolo is an Italian who lived in Canada for nearly 18 years and blogs about Italian food and its many aberrations.

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