Sal De Riso in its pastry shop in Minori also cooks traditional recipes. Like these ricotta gnocchi served with sausage ragù. Here is the recipe
These gnocchi ricotta is a traditional recipe of Minori, which is now less and less in restaurants; and even in homes. Sal De Riso prepares them in its pastry shop together with other traditional local dishes. They are handmade, with 70% ricotta and are laid out on a wooden board one by one. Here's how to do them.
Recipe
For 12 servings of ndunderi
700 g of Tramonti cow ricotta
300 g of white flour
10 basil leaves
70 g of grated caciocavallo
100 g of egg yolks (5)
q.b. of grated nutmeg
q.s. of white pepper
In a large container, mix the ricotta with the caciocavallo, egg yolks, nutmeg, pepper and basil leaves, chopped with your hands. Finally add the sifted flour and form a dough. Cut the ndunderi into pieces of about 35 g, give them an oval shape and hollow out the dough with the help of your fingers. Place the ndunderi on a tray dusted with flour. Cook them in water and salt until they rise to the surface.
For the sausage ragout
1.5 kg of San Marzano tomatoes
100 g of Nocera D.o.p. onions
500 g of pork sausage
10 basil leaves
½ glass of red wine
6 tablespoons of extra virgin olive oil
70 g of grated caciocavallo (to be sprinkled at the end on the ndunderi)
Fry the finely chopped spring onions with extra virgin olive oil. Add the chopped sausage and brown it for a few minutes. Add the red wine and let it evaporate. Separately, blanch the tomatoes for a few minutes in boiling water, remove the skin and cut them into small pieces. Place the pieces of tomatoes in a container and blend them with an immersion blender. Add the tomato to the sausage and let it cook all together.
Composition
Spread a thin layer of sausage ragout in a baking dish and place the ndunderi just drained on top. Cover them with abundant meat sauce and sprinkle with grated caciocavallo. Bake them for 20 minutes at 250 ° C.
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