Wednesday, 17 April 2013
Ndundari (Ricotta Dumplings) with Tomato Sauce
Most of you will have tried or a least heard of gnocchi, the Italian potato dumpling eaten all over northern Italy. But did you know that there is a southern Italian variation using ricotta instead of potatoes, to make a lighter gnocchi dumpling.
I made my own ricotta, as unfortunately in the UK it's not easy to get hold of good quality ricotta, but making your own ricotta is really easy, see my other blog post for just how easy.
Ndundari is the Italian name for small ricotta dumplings made around the Amalfi region of Italy where in harder times poverty was region-wide and people survived on what they had to hand. They are very simple to make, as you will see from the recipe taste wonderfully light and are delicious with a fresh tomato sauce with the added heat of fresh chilli.
200g "00" flour, plus extra for flouring
3 egg yolks
pinch of grated nutmeg
salt and pepper
2 tins plum tomatoes
few basil leaves
3 garlic cloves, cut into thick slices
1 red chilli, chopped