Ingredients
- 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
Method
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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.
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Step 2
Cut the cooled potatoes in half, and scoop the flesh out into a bowl.
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Step 3
Put the potato flesh through a ricer, or push though a sieve with a wooden spoon.
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Step 4
Beat the ricotta mix with the potato and season really well.
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Step 5
Sift over the flour, and knead into the bowl to make a dough. Divide into 8 portions.
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Step 6
Roll each portion out onto a floured work surface, to make a long thin sausage, then cut into 2.5cm pieces.
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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.
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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.
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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
