Dunderi with Lemon and Butter

I just learned about dunderi, an Italian dumpling, that is sooo delicious!  I read about it on Tasting Table, a website that I read regularly.  Jean Louis, famed chef from Portland, Oregon, is an expert in Italian dumplings, or gnocchi.  He says that all gnocchi are dumplings, but not all dumplings are gnocchi.  Dunderi are dumplings, but they're not gnocchi.

Jean Louis called both Mario Batali and Lidia Bastianich, and neither of them knew what dunderi was.  After much research, Jean Louis discovered that it is a ricotta dumpling from the Amalfi Coast.  It's delicious, and so easy to make, with a yummy lemon butter sauce.  Here it is.

                                             Dunderi with Lemon and Butter

2cups whole milk ricotta cheese
6 egg yolks
1 cup finely grated Parmesan (use a microplane)
pinch of freshly grated nutmeg
1tsp. kosher salt
1 cup, plus 2 T, all purpose flour, plus more for dusting


Sauce

1 stick unsalted butter
2 tsp fresh lemon juice
zest of 1 lemon
kosher salt, to taste


Mix  ricotta with egg yolks until smooth.  Stir in Parmesan, nutmeg, salt and flour until the dough just comes together.

Dust work surface with flour, then scrape dough onto the work surface and sprinkle with additional 1/4 cup of flour.

Line a rimmed baking sheet with parchment paper, then dust with flour.

Divide the dough into 6 equal portions.  Roll each piece into a log, about 1/2 inch in diameter.  Cut the log int 1/2-1 inch long pieces.  Place them on a pan, but don't let them touch.  Cook in a large pot of salted water for 45 seconds to 2 minutes, or until they float to the top.

Meanwhile, melt butter in a large skillet until the butter becomes golden brown and turns toasty.  Add lemon juice and zest, and season with salt.  Add the dumplings and toss.  Top with Parmesan chees and serve immediately.

Dunderi can be frozen before cooking.  Freeze on a baking sheet, then store in a plastic bag, and take them out when needed.