Potato, ricotta and herb dumplings with walnut and pul biber butter

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves 4–6


By Sabrina Ghayour


For the dumplings

  • 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

For the butter

  • 125g/4½oz salted butter
  • 3 tsp pul biber chilli flakes
  • 50g/1¾oz walnuts, roughly chopped