‘Ndunderi di Minori, the most long-lived gnocchi
Gragnano is considered the Capital of Pasta at an European level, but if it reaches this success it is also thanks to the pasta makers of Minori. In fact the inhabitants of Minori that make pasta arrived in Gragnano in the ‘700 and started to work the wheat to produce pasta, giving origin to ‘ndunderi, a kind of gnocco made with spelt flour and curdled milk (today’s potato gnocchi arrived after the Discovery of America).
‘Ndunderi di Minori, tradition and modernity
‘Ndunderi di Minori is a traditional dish of Costiera Amalfitana, prepared both the celebration of Santa Trofimena, patron saint of the city of Minori celebrated three times a year and the event “Gusta Minori” held at the end of August to promote the history and the tradition of the city of Minori, together with shows and concerts.
‘Ndunderi di Minori, traditional recipe and preparation
The spelt of the original recipe has been substituted today with flour, but curdled milk (or ricotta), egg yolks, grated cow cheese, salt, pepper and nutmeg are always the same. Let’s see how to prepare it in detail.
Ingredients for the dough
200 gr of cow ricotta
250 gr. of flour
3 egg yolks
50 gr grated caciocavallo
salt and pepper
nutmeg to taste
Knead ricotta with flour, yolks, caciocavallo, a pinch of salt and pepper and nutmeg, until you create a homogeneous dough. Make a ball and let rest for an hour in a fresh room. Then, make a long roll that you will cut in big gnocchi to pass on a grater or on a fork for the classic “milling”.
For the seasoning
‘Ndunderi di Minori matches perfectly with ragu, but also tomato and basil sauce.
A variation can be to place them on some cocotte, sprinkle with parmigiano, a slice of scamorza and olive oil and bake at 180° for around 20 minutes, or at least until they are well browned.
