Gnocchi s ricottou a estragonem
A favorite classic a little differently: this time enhanced with ricotta and aromatic tarragon, crowned with delicious nut butter.
Ingredients · Servings For 6–8 people
- 1 kg potatoes
- 1 egg
- 150 g ricotta
- 1 bunch tarragon
- 200 g plain wheat flour
- 150g butter
Method · 2 h 25 min
- Preheat the oven to 160°C (fan 140°C). Prick the potatoes all over with a skewer. Place on the oven rack and bake for 1-1.5 hours or until they are completely soft: a skewer will easily pass through a well-baked potato. Leave to cool enough to handle. Beat the eggs, ricotta and chopped tarragon leaves, salt and pepper.
- Cut the cooled potatoes into pieces and scoop out the insides into a bowl.
- Push the potato mixture through a potato masher or use a wooden spoon to mash it through a fine sieve into a bowl.
- Mix the ricotta mixture with the mashed potatoes, season with salt and pepper.
- Sift the flour into the mixture and knead the dough. Divide it into eight parts.
- Dust your work surface with flour. Roll each piece of dough into a thin snake and cut into 2 5cm pieces.
- Roll each piece and prick it with a fork. Place on a baking sheet dusted with flour. Repeat this process for the entire dough.
- Cook the gnocchi in batches in plenty of salted water until they float to the surface (about 1 minute). Drain, let drain and dry briefly. Pour into warmed deep plates or bowls.
- Heat the butter in a large saucepan, stirring occasionally. Once it starts to turn golden and smell nutty, stir constantly. Add the whole tarragon leaves and continue stirring for 1 minute. Remove from the heat and immediately pour into a heatproof bowl to stop the boiling. Season with salt and pepper to taste and pour over each portion of gnocchi.