Homemade potato gnocchi

Potato Gnocchi Recipe with Ricotta and Tarragon

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

  • 91
  • Total time 3 hours
  • Difficulty Easy


  • 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 


  • 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.

Nutritional data

  • kcals 369
  • fat 18.7g
  • saturates 11.3g
  • carbs 40.6g
  • fibre 3.4g
  • protein 8.1g
  • salt 0.4g

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top