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Homemade potato gnocchi

Name: Homemade potato gnocchi
Total time: 3 h
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

3 hours
serves 6-8
Easy

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

Our rating

5.0

Published: April 27, 2021 at 7:00 am

Try this homemade potato gnocchi or check out our other gnocchi recipes.

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

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.