WILD GARLIC MALFATTI WITH RICH TOMATO SAUCE & TOASTED WALNUTS

These Italian-style dumplings (or ‘malfatti’) are delicious and easy to make, garnished with seasonal blooms. The tomato sauce, based on Italian cookery writer Marcella Hazan’s classic recipe, is a perfect showcase for these garlicky treats.

Makes 20 dumplings

400G CAN CHOPPED TOMATOES

HALF AN ONION, PEELED, ROOTS TRIMMED

30G BUTTER

200G WILD GARLIC

250G DRAINED RICOTTA

1 EGG

75G GRATED PARMESAN, PLUS EXTRA TO SERVE 50G ITALIAN 00 FLOUR OR PLAIN FLOUR

1 TSP FRESHLY GRATED NUTMEG

50G POLENTA OR SEMOLINA 30G TOASTED WALNUTS, BROKEN INTO SMALL PIECES A SMALL HANDFUL OF WILD GARLIC FLOWERS

1 For the tomato sauce, put the tomatoes, onion and butter with a pinch of salt in a small pan over a medium heat. Bring to the boil, then simmer for half an hour.

2 Meanwhile, make the dumplings. Put 2cm of water in a medium pan, cover and bring to the boil. Add the garlic and steam, covered, for 3 minutes. Drain and leave until cool enough to handle. Squeeze the leaves well in your hands or a clean dish towel. Chop finely.

3 Put the ricotta, egg, wild garlic and Parmesan in a large bowl and mix well. Add the flour and nutmeg and mix again. Season and then taste, adding more salt, black pepper and nutmeg as required.

4 Put the polenta or semolina on a baking sheet lined with baking parchment. Roll the ricotta mixture into walnut-sized balls and coat in the polenta or semolina. Sit them on the polenta-covered tray while you roll the rest of the mixture; you should get about 20 dumplings.

5 When the tomato sauce is ready, remove the onion. Use a hand-held blender to whizz the sauce to a smooth consistency.

6 Bring a large pan of water to the boil and add 1 tsp salt. Add the dumplings, stir to make sure they don’t stick to the bottom, and cook for 3-4 minutes. They are ready when they bob to the surface. Remove using a slotted spoon and drain in a colander.

7 Put the tomato sauce in bowls, arrange the dumplings on top and sprinkle with walnuts, Parmesan, pepper and garlic flowers.