Typical dish of Amalfi
Ndunderi di Minori
Ndunderi di Minori are small gnocchi with an elongated, slightly ridged shape, pale in color and soft yet compact in texture. Made with fresh ricotta, flour, and eggs, they offer a delicate milky flavor that pairs perfectly with the rich aroma of ragù or with simple tomato sauces. On the palate they are velvety and enveloping, able to hold the sauce in every groove. It is a hearty, convivial first course, often the star of Sunday lunches on the Amalfi Coast.
Season: Tutto l'anno€10–16
Why it matters
In Minori, ndunderi are much more than pasta: they are a symbol of the city’s identity and its gastronomic tradition. Considered among the oldest forms of gnocchi in Italy, they represent the culinary heritage of a community that has preserved medieval techniques and flavors for centuries.
Origin story
The origins of ndunderi date back at least to the Middle Ages, when a similar pasta called “nocchi” was prepared in the monasteries of the Amalfi Coast. In Minori, the recipe has been passed down for centuries almost unchanged, thanks to the use of local ricotta and traditional hand preparation. Today the dish is recognized as a traditional specialty of the town and celebrated during local festivals and gastronomic reenactments.
Typical ingredients
ricotta vaccina frescafarinauovaparmigianosugo di pomodoro o ragù
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