Gnocchi, Ricotta Dunderi

By Marylee

Tasting Table Restaurant

Ingredients

• Dunderi
• 480 grams (2 cups) whole milk ricotta
• 6 egg yolks 45 grams (1 cup) finely grated Parmesan
• Pinch freshly ground nutmeg
• 1 teaspoon kosher salt
• 160 grams (1 cup) plus 2 tablespoons all purpose flour
• Semolina flour for dusting
• Sauce
• 1 stick unsalted butter
• 2 teaspoons fresh lemon juice
• Zest of 1 lemon
• Kosher salt, to taste
• Parmesan to taste

Preparation

Step 1

In a large mixing bowl, mix the ricotta and egg yolks until smooth. Stir in the Parmesan, nutmeg, salt and flour until the dough just comes together.
Dust a work surface with 1/4 cup four. Scrape dough onto work surface and add 1/4 cup flour to prevent sticking.
Line a rimmed sheet with parchment and dust with flour.
Divide dough into six qual parts and roll with floured hands into a log about 1/2 inch in diameter. Cut the log into 1/2 to 1 inch long pieces. Place on a prepared baking sheet and repeat with the remaining dough.
Make sure the pieces do not touch. To make ahead cover and chill in the refrigerator for up to two days or freeze on a baking sheet and then transfer to a resealable plastic bag and use within one month.
To cook, bring a large pot of salted water to simmer over medium high heat and add the gnocchi and simmer until they begin to float to the surface.
In a large skillet over medium heat, melt butter until golden brown and toasty, 6 to 8 minutes. Add the lemon juice and zest, in season and the gnocchi and toss to coat. Top with Parmesan and serve immediately.