Ricotta Gnocchi with Meyer Lemon & Tarragon Butter Sauce
Recipe by Chef Chris Johnson
You will definitely impress your dinner guests when you tell them you made this gnocchi from scratch. Take it up a notch and make the fresh ricotta, too.
¾pound3 sticks unsalted butter, chilled and cut into small cubes
Saltto taste
Instructions
RICOTTA GNOCCHI
In a large bowl, mix all ingredients together and knead until a sturdy dough forms, about 5 minutes.
Bring a large pot of salted water to a simmer.
On a flat, heavily floured surface, hand-roll dough into ropes as thick as a quarter. Cut ropes into 1-inch-long pieces, and transfer to a baking sheet lined with parchment paper. Gently slide gnocchi into simmering water; they will sink to the bottom of the pot. When gnocchi rise to the top and float for about 30 seconds, remove from water, and spread out on lined baking sheet.
MEYER LEMON AND TARRAGON BUTTER SAUCE
In a small saucepan over medium heat, combine wine, herbs, shallot, and lemon juice and zest. Reduce mixture until a light syrup forms and most of the liquid is gone.
Add cream, and continue to cook, reducing the liquid by a little more than half.
Turn the burner to low, and add a single piece of butter, whisking until thoroughly combined. Continue adding butter, one piece at a time, until the sauce begins to emulsify, after which larger amounts of butter can be added. Gently drop in gnocchi, stirring to coat in the sauce. Salt to taste, and serve warm.