Olive Magazine
Potato Gnocchi Recipe with Ricotta and Tarragon

Homemade potato gnocchi

Published: April 27, 2021 at 7:00 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6-8

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal369
fat18.7g
saturates11.3g
carbs40.6g
fibre3.4g
protein8.1g
salt0.4g
Advertisement

Try this homemade potato gnocchi or check out our other gnocchi recipes such as our gnocchi bake, mushroom gnocchi and healthy gnocchi.

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.

Check out more of our easy gnocchi recipe...

Spinach and Ricotta Gnocchi Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content