Creamy Lemon Ricotta Ndunderi

5 from 2 votes

How to make homemade Ndunderi ricotta gnocchi. Our easy traditional Amalfi dumpling recipe is served in lemon cream cheese sauce with basil.

Prep Time1

Cook Time20

Total Time1 20

Course: Main Course

Cuisine: Italian

Servings:

Calories: 450kcal

Put the ricotta in a sieve over a bowl for 30 minutes to ensure it is fully drained. Once the ricotta has drained, mix all ingredients for the ndunderi together (except the basil). Knead the dough just long enough to incorporate all of the ingredients. Place the dough in a bowl and cover with a tea towel and chill in the fridge for 30 minutes.
When the dough has chilled, divide the mixture in half. Make plump dumplings the size of walnuts. Easiest way to do this is to roll out the dough into a thick rope, about 1 inch in diameter before chopping it up. You should have a total of around 30 dumplings.
Dust the prongs of a fork with flour and gently roll each ricotta ball along the tines, to make a pretty ridged dumpling. Or you can use a gnocchi paddle. Place the ndunderi on a floured surface while completing the remaining dumplings.
In a skillet, melt butter and add juice of lemon, zest, white wine and cream. Cook until the sauce reduces and thickens, 3-4 minutes. Stir in grated parmesan cheese.
Bring a large pot of salted water to boil and plop dumplings in to simmer for 5 minutes. Once they bob to the top they are cooked and can be removed with a slotted spoon.
Add the cooked ndunderi with a 4 tbsp cooking water to the sauce and cook all together for a few minutes or until sauce thickens and clings to the sauce.
Remove from heat and add a sprinkle parmesan and chopped basil. Serve hot.