The nunderi with ricotta, lemon and mint are a typical recipe of the Amalfi cuisine, precisely from the town of Minori, a simple peasant dish traditionally linked to the celebrations in honor of Saint Trofimena, the patron saint of Minori.
The pasta-makers of Minori modified the original recipe, replacing curdled milk with ricotta and adding other ingredients such as flour, eggs and grated cheese.
They are prepared, as mentioned, with few ingredients and are a delicate variation of classic ricotta gnocchi, with the fresh touch of lemon and mint.
After making the dough and shaping the little sticks, you should ideally let them rest in the refrigerator, but as usual I immediately tested the dough to see if it was perfect and I dropped two little gnocchi into a pot of boiling water: I saw it was fine, I cooked the nunderi right away… and they were my lunch! Delicious!
N.B. They are all different and honestly I think that’s fine anyway!
Artisanal, n’est-ce-pas???
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I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Still on the topic of gnocchi recipes, here are more ideas just below:
- Difficulty: Medium
- Cost: Budget
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 2 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup ricotta (well drained)
- 1 cup flour (about 1 cup (approximately 100–120 g; I use 115 g to be very precise))
- 1 egg (medium)
- 1.4 oz Parmesan, grated (about 1/3 cup grated)
- 1 lemon (zest only, organic or untreated)
- 2.5 tbsp butter (melted (about 1.2 oz))
- to taste salt
- to taste mint (fresh leaves, chopped)
Tools
- Casseruole dai bordi alti
- Padelle
- Grattugie per limoni
- Coltelli
- Scolapasta
Steps
Add the flour little by little until the dough no longer sticks and becomes well compact.
On a work surface form little rolls and, if necessary, dust with very little flour!
Cut the little gnocchi with a bench scraper.
In a skillet melt the butter and, with the heat turned off, add the grated lemon zest and the chopped fresh MINT.
For cooking, drop the nunderi into a pot of boiling salted water and as soon as they rise to the surface (about 2–3 minutes) drain them and transfer them to the skillet.
Gently toss the ricotta lemon mint nunderi to coat and flavor them with this white, delicate but intense dressing.
If you like, add more lemon zest and plate for tasting.
Happy cooking!
Annalisa
