{"id":11159,"date":"2021-11-07T10:00:00","date_gmt":"2021-11-07T10:00:00","guid":{"rendered":"https:\/\/bookingsforyou.com\/blog\/?p=11159"},"modified":"2025-02-04T11:19:34","modified_gmt":"2025-02-04T11:19:34","slug":"recipe-for-baked-ndunderi-gnocchi-di-ricotta-alla-sorrentina","status":"publish","type":"post","link":"https:\/\/bookingsforyou.com\/blog\/recipe-for-baked-ndunderi-gnocchi-di-ricotta-alla-sorrentina\/","title":{"rendered":"Recipe for Baked &#8216;Ndunderi (Gnocchi di ricotta alla Sorrentina)"},"content":{"rendered":"\r\n<p>A few days ago, we featured an interview with <a href=\"https:\/\/bookingsforyou.com\/blog\/interview-with-paolo-rigiroli\/\" target=\"_blank\" rel=\"noreferrer noopener\">Paolo Rigiroli<\/a>, the mastermind behind both <a href=\"https:\/\/www.disgracesonthemenu.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Disgraces on the Menu<\/a> and <a href=\"https:\/\/itunes.apple.com\/ca\/podcast\/thoughts-on-the-table\/id691340865?mt=2\" target=\"_blank\" rel=\"noreferrer noopener\">Thoughts on the Table<\/a>. We&#8217;re absolutely delighted that Paolo has generously offered to share one of his favourite recipes with our readers so that you can enjoy cooking authentic Italian food at home. For us, Gnocchi di ricotta alla Sorrentina is the ultimate Italian comfort food, perfect to enjoy on these colder Autumnal nights. If you&#8217;ve not experienced it before, think mouth-wateringly light\u00a0<em>gnocchi<\/em>\u00a0baked in an absolutely delicious rich tomato sauce layered with creamy <em>scamorza<\/em> or <em>mozzarella<\/em> cheese and topped with sprigs of fresh basil. The recipe comes, perhaps not surprisingly, from Sorrento (hence the name <em>alla Sorrentina<\/em>), a beautiful town just South of Naples and close to the stunning Amalfi Coast.<\/p>\r\n\r\n\r\n\r\n<p>Please note that these quantities with make approximately 2 servings and takes about an hour to make.<\/p>\r\n\r\n\r\n\r\n<p><strong>Ingredients<\/strong><\/p>\r\n\r\n\r\n\r\n<p>For the ricotta gnocchi:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>150 g ricotta<\/li>\r\n<li>1 egg yolk<\/li>\r\n<li>150 g flour<\/li>\r\n<li>20 g Parmigiano<\/li>\r\n<li>Pinch of salt<\/li>\r\n<li>Pinch of pepper<\/li>\r\n<li>Pinch of ground nutmeg<\/li>\r\n<li>1 Tablespoon coarse salt (for boiling them)<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>For the tomato sauce:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>400 g <a href=\"https:\/\/www.waitrose.com\/ecom\/products\/cirio-passata\/019725-9595-9596\" target=\"_blank\" rel=\"noreferrer noopener\">canned strained tomatoes<\/a><\/li>\r\n<li>100 g <a href=\"https:\/\/www.waitrose.com\/ecom\/products\/granarolo-scamorza-affumicata\/434410-595090-595091\" target=\"_blank\" rel=\"noreferrer noopener\">smoked Scamorza<\/a> (preferred) or mozzarella. Can also use a mix of the two.<\/li>\r\n<li>1 tablespoon olive oil<\/li>\r\n<li>\u00bc onion, chopped<\/li>\r\n<li>1 garlic clove, crushed<\/li>\r\n<li>2-3 basil leaves (optional)<\/li>\r\n<li>Salt to taste<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><strong>Equipment<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>2 oven-proof ramekins (~12-15 cm diameter) or a single larger casserole dish<\/li>\r\n<li>Mixing bowl<\/li>\r\n<li>Wooden board for rolling the gnocchi<\/li>\r\n<li>Large pan for boiling the gnocchi<\/li>\r\n<li>Frying pan for cooking the tomato sauce<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><strong>Instructions<\/strong><\/p>\r\n\r\n\r\n\r\n<p>1. \u00a0 \u00a0 Prep the gnocchi dough by mixing all ingredients and letting them rest for \u00bd hr in the fridge (up to 24 hrs).<\/p>\r\n\r\n\r\n\r\n<p>2. \u00a0 \u00a0 Meanwhile make the tomato sauce. Start with frying the onion and garlic, then remove the garlic, add the tomato, salt, and lower the temperature to the minimum. Let it cook for about 30 minutes, stirring from time to time. Add a bit of hot water if the sauce dries out too much.<\/p>\r\n\r\n\r\n\r\n<p>3. \u00a0 \u00a0 Shape the gnocchi by making a cylinder and then cutting it into 12-20 pieces. Roll each on the back of a fork to shape it. Meanwhile, heat the oven to 180 C and put a big pot of salty water to a boil.<\/p>\r\n\r\n\r\n\r\n<p>4. \u00a0 \u00a0 Boil the gnocchi until they float (about 5 minutes) and then for an extra minute or two. Drain them quickly and add them to the tomato sauce, mix gently.<\/p>\r\n\r\n\r\n\r\n<p>5. \u00a0 \u00a0 Coarsely shred the smoked Scamorza. Divide the tomato gnocchi and the cheese into two oven-proof ramekins forming layers and finishing with a layer of smoked Scamorza. Can add more Parmigiano if desired.<\/p>\r\n\r\n\r\n\r\n<p>6. \u00a0 \u00a0 Bake in the oven at 180 C for 10 minutes or until the cheese has melted.<\/p>\r\n\r\n\r\n\r\n<p>Please note: You can mix mozzarella and smoked scamorza together for a more gooey and creamy result.<\/p>\r\n\r\n\r\n\r\n<p>Buon appetito!<\/p>\r\n\r\n\r\n\r\n<p>Find out more about Italian food and enjoy more of Paolo&#8217;s recipes at the following places:<\/p>\r\n\r\n\r\n\r\n<p>Blog: <a href=\"http:\/\/www.disgracesonthemenu.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">http:\/\/www.disgracesonthemenu.com\/<\/a><\/p>\r\n\r\n\r\n\r\n<p>Instagram: <a href=\"https:\/\/www.instagram.com\/disgracesonthemenu\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.instagram.com\/disgracesonthemenu\/<\/a><\/p>\r\n\r\n\r\n\r\n<p>Facebook: <a href=\"https:\/\/www.facebook.com\/DisgracesOnTheMenu\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.facebook.com\/DisgracesOnTheMenu\/<\/a>\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Twitter: <a href=\"https:\/\/twitter.com\/quatrofromaggio\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/twitter.com\/quatrofromaggio<\/a>\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Podcast: Thoughts on the Table is available everywhere you can get podcasts, like <a href=\"https:\/\/itunes.apple.com\/ca\/podcast\/thoughts-on-the-table\/id691340865?mt=2\" target=\"_blank\" rel=\"noreferrer noopener\">iTunes<\/a>, <a href=\"https:\/\/open.spotify.com\/show\/4HJRn0WyT23wPoIPVZCldD\" target=\"_blank\" rel=\"noreferrer noopener\">Spotify<\/a>, <a href=\"https:\/\/www.stitcher.com\/show\/thoughts-on-the-table\" target=\"_blank\" rel=\"noreferrer noopener\">Stitcher<\/a>, etc.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>A few days ago, we featured an interview with Paolo Rigiroli, the mastermind behind both Disgraces on the Menu and Thoughts on the Table. We&#8217;re absolutely delighted that Paolo has generously offered to share one of his favourite recipes with our readers so that you can enjoy cooking authentic Italian food at home. For us, Gnocchi di ricotta alla Sorrentina is the ultimate Italian comfort food, perfect to enjoy on these colder Autumnal nights. If you&#8217;ve not experienced it before, think mouth-wateringly light\u00a0gnocchi\u00a0baked in an absolutely delicious rich tomato sauce layered with creamy scamorza or mozzarella cheese and topped with sprigs of fresh basil. The recipe comes, perhaps not surprisingly, from Sorrento (hence the name alla Sorrentina), a beautiful town just South of Naples and close to the stunning Amalfi Coast. Please note that these quantities with make approximately 2 servings and takes about an hour to make. Ingredients For the ricotta gnocchi: 150 g ricotta 1 egg yolk 150 g flour 20 g Parmigiano Pinch of salt Pinch of pepper Pinch of ground nutmeg 1 Tablespoon coarse salt (for boiling them) For the tomato sauce: 400 g canned strained tomatoes 100 g smoked Scamorza (preferred) or mozzarella. Can also use a mix of the two. 1 tablespoon olive oil \u00bc onion, chopped 1 garlic clove, crushed 2-3 basil leaves (optional) Salt to taste Equipment 2 oven-proof ramekins (~12-15 cm diameter) or a single larger casserole dish Mixing bowl Wooden board for rolling the gnocchi Large pan for boiling the gnocchi Frying pan for cooking the tomato sauce Instructions 1. \u00a0 \u00a0 Prep the gnocchi dough by mixing all ingredients and letting them rest for \u00bd hr in the fridge (up to 24 hrs). 2. \u00a0 \u00a0 Meanwhile make the tomato sauce. Start with frying the onion and garlic, then remove the garlic, add the tomato, salt, and lower the temperature to the minimum. Let it cook for about 30 minutes, stirring from time to time. Add a bit of hot water if the sauce dries out too much. 3. \u00a0 \u00a0 Shape the gnocchi by making a cylinder and then cutting it into 12-20 pieces. Roll each on the back of a fork to shape it. Meanwhile, heat the oven to 180 C and put a big pot of salty water to a boil. 4. \u00a0 \u00a0 Boil the gnocchi until they float (about 5 minutes) and then for an extra minute or two. Drain them quickly and add them to the tomato sauce, mix gently. 5. \u00a0 \u00a0 Coarsely shred the smoked Scamorza. Divide the tomato gnocchi and the cheese into two oven-proof ramekins forming layers and finishing with a layer of smoked Scamorza. Can add more Parmigiano if desired. 6. \u00a0 \u00a0 Bake in the oven at 180 C for 10 minutes or until the cheese has melted. Please note: You can mix mozzarella and smoked scamorza together for a more gooey and creamy result. Buon appetito! Find out more about Italian food and enjoy more of Paolo&#8217;s recipes at the following places: Blog: http:\/\/www.disgracesonthemenu.com\/ Instagram: https:\/\/www.instagram.com\/disgracesonthemenu\/ Facebook: https:\/\/www.facebook.com\/DisgracesOnTheMenu\/\u00a0 Twitter: https:\/\/twitter.com\/quatrofromaggio\u00a0 Podcast: Thoughts on the Table is available everywhere you can get podcasts, like iTunes, Spotify, Stitcher, etc.<\/p>\n","protected":false},"author":2,"featured_media":11161,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-right-sidebar.php","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[416,173],"tags":[],"class_list":["post-11159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bookings-for-you","category-italy"],"yoast_head":"<!-- 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