The ricotta and lemon nunderi with mint is a typical recipe of Amalfi cuisine, specifically from the island of Minori, a simple dish from the farming tradition associated with the celebrations in honor of Santa Trofimena, the patron saint of Minori.
The pasta makers of Minori have modified the original recipe, replacing curdled milk with ricotta and adding other ingredients like flour, eggs, and grated cheese
They are prepared, as mentioned, with a few ingredients and are a delicate variation of the classic ricotta gnocchi, with the fresh touch of lemon and mint.
After making the dough and shaping the sticks, they should be left to rest in the refrigerator, but as usual, I immediately thought of making a test to see if the dough was perfect and put two small gnocchi in a pot of boiling water: I saw it was fine, cooked the nunderi right away… and then they were my lunch! Delicious!
N.B. They are all different, and honestly, I think they’re fine just the same!
Artisanality, n’est-ce-pas???
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I also have a free WhatsApp channel with a sweet and savory recipe each day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Still on the topic of gnocchi recipes, here are some more ideas below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz ricotta (well drained)
- 1 cup flour (100-120 grams, I would say 115 to be very precise)
- 1 egg (medium)
- 1.4 oz grated Parmesan cheese
- 1 lemon (only organic or untreated zest)
- 2.5 tbsp butter (melted)
- to taste salt
- to taste mint (fresh chopped leaves)
Tools
- High-sided Pots
- Pans
- Lemon Graters
- Knives
- Colanders
Steps
Add the flour gradually until the dough no longer sticks and holds together well.
On a surface form logs and, if necessary, sprinkle with a small amount of flour!
Cut the gnocchetti with a dough scraper.
In a pan melt the butter and, with the heat off, add the grated lemon zest and fresh chopped MINT.
For cooking, pour the nunderi into a pot with salted boiling water, and as soon as they rise to the surface (about 2-3 minutes), drain them and transfer them to the pan
Gently toss the ricotta lemon mint nunderi to coat and flavor them with this white, delicate but intense dressing,
Add more lemon zest if you wish and assemble the plates for tasting!
Happy cooking!
Annalisa
