- 2 lb. medium-size russet potatoes (about 3)
- 1/3 c. all-purpose flour, spooned and leveled, plus more for working
- 1 large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 1 tbsp. olive oil
- 2 cloves garlic, pressed
- 1 lb. ground pork
- 1 tbsp. tomato paste
- 1/2 c. dry white wine
- 1/2 c. chicken stock
- 1/4 c. fresh flat-leaf parsley, chopped
- 2 tbsp. fresh chives, chopped
- 1 tbsp. fresh tarragon, chopped
- Grated Parmesan, for serving
- Preheat oven to 350°F. Prick potatoes all over with a fork and place on a rimmed baking sheet. Bake until very tender, 1 hour to 1 hour and 15 minutes; let cool slightly. Halve lengthwise and scoop flesh directly into a food mill set over a bowl (discard skins). Mill the potatoes (alternately, use a handheld ricer).
- Add flour, egg, and 1 teaspoon salt; gently stir until the mixture comes together (do not overmix). Divide dough into three pieces and cover with a clean kitchen towel.
- Dust a baking sheet with flour. Working with one piece of dough at a time, roll into a 1-inch-thick rope with your hands. Cut the rope into 1-inch pieces and transfer to the prepared baking sheet. Repeat with remaining dough. Refrigerate while making sauce (or freeze up to 1 month).
- Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 1 minute. Add pork and season with salt and pepper. Cook, breaking pork up into small pieces, until browned, 4 to 6 minutes (drain off excess fat, if necessary). Add tomato paste and cook, stirring, until pork starts to get crispy, 2 to 3 minutes. Add wine and simmer until mostly evaporated, 2 to 3 minutes. Add stock and bring to a simmer; remove from heat. Stir in parsley, chives, and tarragon.
- Bring a large pot of salted water to a boil. Cook gnocchi until they begin to float to the surface, 2 to 4 minutes; drain. Serve topped with sauce and sprinkled with Parmesan.
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