Pillowy, tender, and utterly comforting, gnocchi is the kind of dish that feels like a warm hug on a plate. Soft little dumplings that soak up sauce beautifully, it’s simple enough for a weeknight but special enough to make any meal feel like a celebration.

Prep Time: 30 minutes mins
Cook Time: 25 minutes mins
Servings: 4 people

Ingredients 

• ▢ 2 cups potatoes peeled and diced
• ▢ 2 tbsp butter
• ▢ 2 tbsp chopped parsley
• ▢ 1 tbsp chopped garlic
• ▢ ½ cup beef stock
• ▢ ½ cup tarragon finely chopped
• ▢ ½ cup shredded parmesan
• ▢ 1 egg yolk
• ▢ 1⅓ cups plain flour
• ▢ 2 tbsp olive oil
• ▢ 1 tsp cayenne pepper
• ▢ 1 tsp salt

Instructions 

• Peel and cut potatoes into quarters. Add to a pot of lightly salted boiling water and cook for 15–20 minutes or until fork-tender.
• Drain the potatoes and mash until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon, and olive oil.
• Add parmesan, flour, and egg yolk. Mix with your hands until a soft, smooth dough forms.
• Lightly flour your surface. Divide the dough into 3 portions. Roll each into a long log about 1 inch (2.5cm) thick. Cut into bite-sized pieces about 1 inch (2.5cm) long
• Bring a pot of lightly salted water to a boil. Drop the gnocchi in batches and cook until they rise to the surface, about 1 minute. Remove and transfer to a bowl of cold water with ice to stop the cooking.
• Add butter, garlic, and parsley. Cook for 1-2 minutes. Then, add beef stock and cook until glazed.

Nutrition

Calories: 421kcal | Carbohydrates: 58g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 835mg | Potassium: 757mg | Fiber: 4g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.