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1
Place the ricotta in a large bowl and stir in the Parmesan, egg, parsley, thyme, tarragon and salt and pepper.
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2
Stir in the flour.
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3
Begin to knead the mixture in the bowl with your hands until it holds together.
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4
Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead the dough until smooth and well blended, working in more flour if it is too sticky.
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5
Divide the dough into 8 pieces.
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6
Roll 1 piece out to a rope about 1/2an inch in diameter.
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7
Using a knife, cut the rope into 3/4-inch segments.
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8
Hold a fork upright on your work surface with the tines curved toward you.
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9
Gently roll 1 segment of dough against the tines to mark it lightly with ridges.
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10
Transfer to a lightly floured baking sheet and repeat until all the dough is used.
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11
Refrigerate, uncovered, until ready to cook.
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12
The gnocchi will keep, refrigerated, for 1 day.
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13
To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil.
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14
Add the gnocchi and stir once very gently.
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15
Cook until the gnocchi float, then for 1 minute more (about 4 minutes total).
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16
Immediately drain, toss with olive oil and serve as desired.
