Make ahead: Before pan-frying, place boiled, drained dumplings in 1 layer on a baking sheet lined with parchment. Drizzle with oil. Keep at room temperature, about 1 hour.
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All I can say is I love these, they were such a treat to make and eat. I served them with the pork milanese with arugula salad recipe, the three together are so perfect. The combination of the bitter greens alongside these creamy, lemony delights is just lovely!
This is one of my favorite dishes! They are so easy and yummy. So simple you can even make them on a week night (I did). They get crunchy and we put pesto on them. You can use a little less butter than the recipe recommends. Enjoy!
I have made these twice, and they are wonderful. I used Parmesan, because that is what I had, and I added a little sage when I pan-fried them. The lemon zest really makes this dish. It is a recipe that has gone in my box!
We had these tonight and they were delish! They will be added to my cooking rotation.