Ricotta and tarragon gnocchi

  • serves 6-8
  • Easy

Making your own gnocchi is easier than you think. This is a comforting classic updated with ricotta and tarragon, and finished with a beurre noisette



  • floury potatoes 1kg (such as Maris Piper) 
  • egg 1
  • ricotta 150g 
  • tarragon a bunch, leaves picked and half chopped
  • 00 flour 200g, plus more for dusting
  • salted butter 150g 


  • Step 1

    Heat the oven to 160C/fan 140C/gas 5. Prick the potatoes all over with a skewer (keep the skin on). Bake for 1-1½ hours, or until completely soft. Check the centres with a skewer to make sure they’re cooked all the way through – it should go through the centre easily. Allow the potatoes to cool enough to handle. Beat the egg, ricotta and the chopped tarragon together with some salt and pepper. 

  • Step 2

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

  • Step 3

    Put the potato flesh through a ricer, or push though a sieve with a wooden spoon. 

  • Step 4

    Beat the ricotta mix with the potato and season really well. 

  • Step 5

    Sift over the flour, and knead into the bowl to make a dough. Divide into 8 portions. 

  • Step 6

    Roll each portion out onto a floured work surface, to make a long thin sausage, then cut into 2.5cm pieces.

  • Step 7

    Mark the gnocchi using the back of a fork, and round the corners off. Put onto a floured baking tray when done, and continue with the rest.

  • Step 8

    Cook the gnocchi in a large pan of boiling salted water in batches. Cook for about 1 minute until they rise to the surface of the water, then strain into a colander. Allow to dry out for 30 seconds before tipping into warm bowls. 

  • Step 9

    Melt the butter and cook until it turns a golden, nutty brown, add the tarragon leaves for a minute then take off the heat and season with lots of black pepper and tip into a heatproof bowl to stop it cooking. Spoon over the cooked gnocchi and season with more black pepper, if you like.

Nutritional Information

  • Kcals 369
  • Carbs 40.6g
  • Protein 8.1g
  • Fat 18.7g
  • Salt 0.4g
  • Saturates 11.3g
  • Fibre 3.4g