This recipe for dunderi comes to us from Jenn Louis’ mouthwatering cookbook, Pasta by Hand. In it, she writes:
From the Amalfi Coast, these are light, delicate ricotta dumplings, sometimes made with lemon zest from the amazing local Amalfi citrus. They are held together with as little flour as possible to keep their texture creamy and tender. Somehow, Donderets (page 126), their cousins from Piedmont, have lost the ricotta and substituted potato instead.
Reprinted with permission from Pasta by Hand by Jenn Louis, copyright © 2015. Published by Chronicle Books, San Francisco. Photographs by Ed Anderson, copyright © 2015.