Ricotta Gnocchi With Herbs

• 15 ounces (1 1/4 cups) whole-milk ricotta
• 13 cup grated Parmesan
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons finely chopped fresh thyme
• 3/4 teaspoon finely chopped fresh tarragon
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups all-purpose flour, plus more as needed
• 1 tablespoon olive oil

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

milk, parmesan, egg, parsley, thyme, fresh tarragon, salt, freshly ground black pepper, flour, olive oil

Taken from cooking.nytimes.com/recipes/7189 (may not work)