2 medium potatoes
1/2 cup plain flour (60 grams/2 ounces)
1/4 cup ricotta (about 75 grams/2.5 ounces)
1 egg, lightly beaten
Sea salt and freshly ground black pepper
50 grams/1.75 ounces watercress, largest stalks removed, plus leaves for garnish
1 clove garlic, chopped
1/4 cup olive oil
1/4 cup grated Parmesan or pecorino, plus for serving
2 tablespoons blanched almonds (or hazelnuts or macadamia nuts)
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 to 1/2 teaspoon sugar
Pinch salt and freshly ground black pepper
1 tablespoon olive oil, plus for frying and drizzling
This recipe is also delicious with crispy chorizo or bacon bits scattered over the top just before serving.
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