Today I’m sharing a traditional dish from southern Italy: Baked Ndunderi (pronounced “doon-der-ee”). Ndunderi are handmade, gnocchi-like pasta from the Amalfi Coast near Naples. Although not widely known across Italy, they deserve attention — their flavor and texture are exceptional. Recognized as an ancient pasta form, ndunderi were once made with spelt and curdled milk in Roman times. Modern ndunderi use ricotta, egg yolks, and all-purpose flour. The method resembles ricotta gnocchi, but the pieces are larger and the texture is firmer and more pasta-like than fluffy.
Below you’ll find a step-by-step guide to make ndunderi by hand, how to cook them, and how I like to bake them: simply dressed with a fresh tomato sauce, topped with smoked scamorza and grated Parmigiano Reggiano, then baked until the cheese melts. It’s a comforting, impressive dish that works well for holiday menus or any special meal. Buon appetito!
Baked Ndunderi
Main
Italian
Ingredients
Tomato Sauce
-
1
onion
chopped -
4
tbsp
extra virgin olive oil -
300
gms
cherry tomatoes
halved (about 10 oz / 300 g) -
4
basil leaves - Salt to taste
Ndunderi
-
250
gms
ricotta
about 9 oz -
3
egg yolks -
200
gms
all-purpose flour
about 1 ½ cups, or a little more if needed -
1
tbsp
Parmigiano Reggiano or Pecorino Romano
finely grated -
¾
tsp
salt -
1
pinch
pepper -
1
pinch
nutmeg
Assembling
-
150
gms
smoked scamorza
chopped or sliced (about 5 oz) -
Parmigiano Reggiano
finely grated, for sprinkling
Instructions
Tomato Sauce
-
Place the chopped onion in a pot with the extra virgin olive oil. Gently sauté over low heat until the onion is soft and translucent.
-
Add the halved cherry tomatoes and break them up with a wooden spoon. Cover and cook for about 5 minutes, then stir in the basil leaves and salt to taste. Remove from heat and set aside.
Ndunderi
-
Combine the ricotta, egg yolks, flour, grated cheese, salt, pepper, and nutmeg in a bowl. Mix until the ingredients come together.
-
Turn the mixture onto a lightly floured board and knead briefly. Add a little more flour if the dough is too sticky. Knead until the dough is smooth and no longer clings to your hands.
-
Divide the dough into 8–10 portions. Using your fingertips, roll each portion into ropes about 2 cm (¾ inch) thick.
-
Cut the ropes into pieces roughly 3.5 cm (1.5 inches) long and place them on a floured tray to prevent sticking.
-
Shape each piece by rolling it along the tines of a fork with your thumb, or use a gnocchi tool to create the traditional ribbed shape.
-
To cook, bring a large pot of water to a rolling boil and add a generous pinch of sea salt. Add the ndunderi and simmer until cooked through — timing varies by thickness and flour used, so taste a piece to check for doneness.
-
Drain the ndunderi and toss them gently with the tomato sauce in a pan so they are evenly coated.
Assembling
-
Transfer the ndunderi mixed with tomato sauce to an ovenproof dish. Scatter the smoked scamorza over the top and finish with a generous sprinkle of grated Parmigiano Reggiano.
-
Bake in a preheated oven at 180°C (355°F) for 5–10 minutes, until the cheese has melted and is slightly golden. Serve immediately.
