Potato, ricotta and herb dumplings with walnut recipe
 An easy and satisfying vegetarian dish. Serve with salad as a main, or as part of a spread. 750g/1lb 10oz potatoes500g/1lb 2oz ricotta cheese, drained well2 free-range eggs1 small bunch (about 30g/1oz) dill, finely chopped50g/1¾oz ‘00’ flourlight olive oil, for fryingsea salt flakes and freshly ground black pepper 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range eggs 1 small bunch (about 30g/1oz) dill, finely chopped 50g/1¾oz ‘00’ flour light olive oil, for frying sea salt flakes and freshly ground black pepper 125g/4½oz salted butter3 tsp pul biber (Aleppo pepper) chilli flakes50g/1¾oz walnuts, roughly chopped 125g/4½oz salted butter 3 tsp pul biber (Aleppo pepper) chilli flakes 50g/1¾oz walnuts, roughly chopped Method Boil the potatoes whole and unpeeled for 25–35 minutes, or until cooked through.Drain and allow to cool slightly, then peel away the skins and mash in a large mixing bowl while they are still warm. Leave to cool.Add the ricotta, eggs, dill and flour to the mashed potatoes and season generously with salt and pepper. Mix well, then put in the fridge for 30 minutes to firm up.Shape the mixture into small dumplings a little larger than the size of your thumb. Dust each dumpling lightly with the flour and flatten slightly.Heat a frying pan over a medium-high heat and add a drizzle of olive oil. Flash-fry the dumplings for just a few minutes – the outsides should be golden brown and the centres just warmed through. Transfer to a warmed serving platter.To make the sauce, melt the butter in a small saucepan over a low heat and stir in the pul biber and walnuts.Once the butter is warm, pour over the walnut and chilli butter and serve straight away. Boil the potatoes whole and unpeeled for 25–35 minutes, or until cooked through. Boil the potatoes whole and unpeeled for 25–35 minutes, or until cooked through. Drain and allow to cool slightly, then peel away the skins and mash in a large mixing bowl while they are still warm. Leave to cool. Drain and allow to cool slightly, then peel away the skins and mash in a large mixing bowl while they are still warm. Leave to cool. Add the ricotta, eggs, dill and flour to the mashed potatoes and season generously with salt and pepper. Mix well, then put in the fridge for 30 minutes to firm up. Add the ricotta, eggs, dill and flour to the mashed potatoes and season generously with salt and pepper. Mix well, then put in the fridge for 30 minutes to firm up. Shape the mixture into small dumplings a little larger than the size of your thumb. Dust each dumpling lightly with the flour and flatten slightly. Shape the mixture into small dumplings a little larger than the size of your thumb. Dust each dumpling lightly with the flour and flatten slightly. Heat a frying pan over a medium-high heat and add a drizzle of olive oil. Flash-fry the dumplings for just a few minutes – the outsides should be golden brown and the centres just warmed through. Transfer to a warmed serving platter. Heat a frying pan over a medium-high heat and add a drizzle of olive oil. Flash-fry the dumplings for just a few minutes – the outsides should be golden brown and the centres just warmed through. Transfer to a warmed serving platter. To make the sauce, melt the butter in a small saucepan over a low heat and stir in the pul biber and walnuts. To make the sauce, melt the butter in a small saucepan over a low heat and stir in the pul biber and walnuts. Once the butter is warm, pour over the walnut and chilli butter and serve straight away. Once the butter is warm, pour over the walnut and chilli butter and serve straight away.