What you need
Tarragon Gnocchi900g floury potatoes peeled and cut into chunks
250g plain flour
1 tsp of dried tarragon
Chicken Broth1 whole chicken (preferable free range)
stock vegetables finely diced (I used carrot, leek, onions, celery and mushrooms)
a few pepper corns
whatever herbs you have (I used rosemary, thyme, bay and parsley)
What you need to do
To make the gnocchi, boil the potatoes in as little water as possible until tender. Put them in the oven on a low heat to dry them out. Mash the potatoes while they are still warm. Season and add the tarragon, then slowly add the flour, kneading gently by folding the edges of the dough into the centre and pressing down lightly before sprinkling in each further addition of flour, until it is soft.
Take bits of the mixture and roll it into a sausage. Cut it into pieces about 2.5 cm long. Press down lightly using a fork so they are a bit curved.
Add to salted boiling water. They are ready when they raise to the surface.
Chicken BrothSoften the vegetables in a little oil then add the peppercorns, herbs and the chicken. Cover with water and simmer for roughly an hour and 20 minutes. By this time the chicken will be lovely and soft. Leave this to cool.
When cooled remove the chicken and shred. I then sautéed the gnocchi to served with the chicken, broth and some cabbage.