Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Homemade potato gnocchi
- Preparation and cooking time
- Total time
- Easy
- Serves 6-8
Ingredients
- 1kg (such as Maris Piper) floury potatoes
- 1 egg
- 150g ricotta
- a bunch tarragon, leaves picked and half chopped
- 200g 00 flour, plus more for dusting
- 150g salted butter
Method
- 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.
