Dunderi with Lemon and Butter
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
693 kcal
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Course
Main Course
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Cuisine
Italian
Dunderi with Lemon and Butter
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This dunderi gnocchi recipe is perfect for winter with it's bright citrus flavor, and simple butter sauce.
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Ingredients
Dunderi:
- 480 grams (2 cups) whole-milk ricotta cheese, homemade or store-bought
- 6 egg yolks
- 45 grams (½ cup) grated Parmigiano-Reggiano cheese
- Pinch freshly grated nutmeg
- 1 teaspoon kosher salt
- 160 grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for dusting
- semolina flour for dusting
Sauce:
- 113 grams (1 stick) unsalted butter
- 2 teaspoons fresh lemon juice
- Zest of 1 lemon
- kosher salt
- Parmigiano-Reggiano for serving
Instructions
- In a large bowl, mix the ricotta and egg yolks until smooth. Stir in the Parmigiano-Reggiano, nutmeg, salt and flour until the dough just comes together.
- Dust a work surface with a 30 grams (¼ cup) all-purpose flour. Scrape the dough onto the work surface and sprinkle with an additional 30 grams (¼ cup) flour to prevent the dough from being too sticky to roll.
- Line a rimmed baking sheet with parchment paper and dust with semolina flour.
- Using a pastry cutter or bench scraper, divide the dough into 6 equal portions. On an unfloured surface (or one with minimum flour), roll each piece into a log about a ½ inch in diameter. Cut the log into ½-to-1-inch-long pieces. Place the dunderi on the prepared baking sheet and repeat with the remaining dough. Make sure the dunderi pieces are not touching, so they don’t stick together.
- The dunderi can be made, covered and chilled in the fridge for up to 2 days or frozen on the baking sheet and transferred to a resealable plastic bag. Use within 1 month. Do not thaw before cooking.
- Bring a large pot of salted water to a simmer over medium-high heat. Add the dunderi and simmer until they begin to float to the surface, 1 to 3 minutes.
- Meanwhile, in a large skillet over medium heat, melt the butter until the butter becomes golden brown and turns toasty, 6 to 8 minutes. Be careful so it does not burn! Add the lemon juice and zest (it will splatter–be careful), and season with salt. Add the dumplings and toss to coat. Top with Parmesan and serve immediately.
Notes
- *Variation* Dunderi may also be served simply with melted butter or a basic tomato sauce.
- This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.
- Adapted from Pasta by Hand & Tasting Table
Nutrition Information
Show Details
Calories
693kcal
(35%)
Carbohydrates
39g
(13%)
Protein
27g
(54%)
Fat
49g
(75%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
406mg
(135%)
Sodium
748mg
(31%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 49g | 75% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 406mg | 135% |
| Sodium | 748mg | 31% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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