This pasta is traditional in the small town of Minori, it's similar to gnocchi but instead of potatoes, made with ricotta - which makes them fluffy, light and delicious! The ndunderi have a difficult name to pronounce - but they are easy to make and even more to eat!
Mix ricotta cheese, egg yolks, salt, pepper, parmesan cheese and nutmeg into a smooth cream.
Add the flour, and mix well into a soft dough.
Roll the dough into long strips of about 1 inch (2cm) thick and cut into pieces
1 1/2 inch (3 cm) long (approx), using as little flour as possible when doing this.
Dip the fork in flour and roll these pieces of dough on a fork giving them the shape of gnocchi (concave inside and striped outside.). Place in trays with semolina flour so they wouldn't stick to the tray/pan before cooking.
Cook in boiling salted water until they rise to the surface.
Toss with your favorite pasta sauce.
Servings 0