Gnocchi with Ricotta and Tarragon

01Method

1. 1

   Preheat the oven to 160°C (or 140°C for convection). Pierce the potatoes all over with a needle. Place them on the oven rack and bake for 1 to 1.5 hours until completely tender; a needle should pass through easily. Cool until they can be handled. Whisk together the egg, ricotta, and chopped tarragon leaves with salt and pepper.

2. 2

   Cut the cooled potatoes in half and scoop out the insides into a bowl.

3. 3

   Pass the potato flesh through a ricer or push it through a fine sieve using a spoon into a bowl.

4. 4

   Combine the ricotta mixture with the riced potatoes, season with salt and pepper.

5. 5

   Sift the flour into the mixture and knead the dough. Divide it into eight portions.

6. 6

   Dust the work surface with flour. Roll each portion into a thin rope and cut it into 2.5 cm pieces.

7. 7

   Shape each piece into a ball and press the tines of a fork into it to create ridges. Transfer to a floured baking sheet. Repeat with the remaining dough.

8. 8

   Cook the gnocchi in batches in a large pot of salted water until they float to the surface, about 1 minute. Remove with a slotted spoon, let drain, and allow to dry briefly. Transfer to warmed shallow bowls or plates.

9. 9

   Melt the butter in a wide pan over medium heat, stirring occasionally. Once it begins to turn golden and smell nutty, stir constantly. Add the whole tarragon leaves and continue stirring for 1 minute. Remove from heat and immediately transfer to a heat-safe dish to stop cooking. Season to taste with salt and pepper, then pour over each portion of gnocchi.