TOTAL TIME: 45 min
Prep: 35 min
Inactive Prep: --
Cook: 10 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 2 cups plus 2 tablespoons ricotta cheese
  • 1 cup plus 2 tablespoons freshly grated Parmigiano Reggiano cheese
  • 1 cup flour
  • 2 teaspoons grated nutmeg
  • 2 egg yolks
  • Salt and freshly ground black pepper
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      Directions

      In a bowl, mix the ricotta, Parmigiano cheese, flour, nutmeg, egg yolks, and salt and pepper. Knead the mixture until it becomes a doughy consistency. If the mixture appears to be too moist, add a bit more flour, as needed. Cover the dough with a cloth and let it rest for half an hour.

      Grab a handful of dough at a time and roll it into 1-inch thick logs. Cut each log into 1-inch pieces. Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap the sauce on each cooked dunderi. Dust a baking tray with flour and place the dunderi on top so they won't stick together.

      In a pot of boiling salted water, cook the dunderi for 5 minutes, or until they float to the top. Mix with your choice of sauce, and serve immediately.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on September 08, 2012

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        This is the best gnocchi recipe that I have ever used. The gnocchi come out light and airy, with a flavor that is distinctive (I think it is due to the nutmeg, which is not at all overpowering. I served it with a basil pesto for a dinner party and everyone loved it, especially how light an airy they were. Delicious.

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      • on August 09, 2011

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        The dunderi proved to have flavors that were both bold and delicate and was incredibly easy to make. I haven't watched this episode and didn't have a picture to work from, so I am afraid that my little pastas look nothing like they should, but they did taste delicious. I learned that the dough can handle -- and likes -- liberal seasoning with salt and pepper, which sharpens the gentle cheese flavors and helps to balance the pasta with the sauce.

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