Gianfranco’s ricotta gnocchi ’ndunderi

Gianfranco’s ricotta gnocchi ’ndunderi

Ricotta gnocchi 'ndunderi

The Amalfi Coast
4 as a main course or 6 as a starter
(makes 30 gnocchi)
Helen Cathcart

These beautifully light ricotta gnocchi are the speciality of Minori. We visited the restaurant Il Giardiniello, where they are made by the owner’s mother, to sample them. Here they are served in a rich tomato sauce softened by the smoky provola cheese. Our friend Gianfranco from the Amalfi Coast makes them at his restaurant Zero in Hertfordshire and this is his recipe – minus the eggs – to keep them light. Usually cheese is not served with shellfish, but on the Amalfi Coast they make an exception and I simply love it.


Quantity Ingredient
350g ricotta
150g ‘00’ flour
35g parmesan, finely grated
1 teaspoon salt
pinch white pepper, (optional)

For the sauce

Quantity Ingredient
5 tablespoons extra-virgin olive oil
1 courgette (zucchini), cut into fine strips
600g clams
1 large garlic clove, lightly crushed
freshly ground black pepper
50ml white wine
handful parsley, roughly chopped

To serve

Quantity Ingredient
shavings pecorino, (optional)


  1. Start by making the gnocchi. Mix the ingredients together in a bowl and knead for a couple of minutes only on a floured work surface. Gianfranco’s tip is that the less you work the dough, the better. Roll the dough into long, fat sausages and cut into smaller 4 cm lengths. Use a ridged board or the side of a grater to roll them into large curls, using three fingertips to push them down. Repeat until the dough is finished and set aside on a floured surface.
  2. Bring a large pan of well-salted water to the boil. Meanwhile, prepare the sauce. Heat 1 tablespoon of oil in a large frying pan and fry the courgette strips until crispy. Remove from the pan and set aside on kitchen paper to drain.
  3. Heat the remaining oil in the pan and when hot add the clams and garlic, then cover. Shake the pan frequently and cook until all the clams have opened. Discard any that do not open. Pour in the wine and allow the sauce to reduce slightly.
  4. Meanwhile, cook the gnocchi. Drop them into the boiling water and cook for about 3 minutes. They will float to the surface when cooked. Lift them out gently, using a slotted spoon, and toss them into the pan with the clams, along with a tablespoon of cooking water. Add the parsley, and serve in warmed bowls with the shavings of pecorino.
The AmalfiCoast
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