Potato, Lemon and Ricotta Pansoti with Salsa di Noci from A Passion for Potatoes by Paul Gayler

Ingredients

• 4 tablespoons full-fat milk
• 4 tablespoons extra virgin olive oil
• 50 g (2 oz) fresh white breadcrumbs
• 40 g (1½ oz) Parmesan cheese, freshly grated
• 100 g (4 oz) ricotta cheese
• 40 g (1½ oz) pine kernels
• 3 tablespoons dry white wine
• 1 tablespoon water
• 1 egg
• 100 g (4 oz) walnut halves
• 25 g (1 oz) butter, melted
• Salt and freshly ground black pepper
• 400 g (14 oz) plain flour
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons milk
• 125 g (4½ oz) ricotta cheese
• 1 kg (2¼ lb) red-skinned potatoes
• 2 tablespoons freshly grated Parmesan cheese
• Freshly grated nutmeg
• ¼ teaspoon ground cinnamon
• Zest of 1 lemon, finely grated