My favorite dish from my wife and I’s 10 day Italy trip was Ndunderi di Minori (ricotta gnocchi). We had it at a basement restaurant in Minori and was fantastic.
Ndunderi is a very light, cheese-filled potatoless cousin of traditional gnocchi.
I was a former classically trained chef and naturally had to replicate it. I made a dough using ricotta, egg yolks, grated Pecorino Romano cheese, and semola rimacinata flour. I cut and shaped the pasta and froze it until I was ready to cook it. The sauce is the spaghetti sauce adapted from Season 1 of The Bear. The last picture is the restaurant dish for comparison.
by CappuccinoPanda