Ricotta Gnocchi with Meyer Lemon & Tarragon Butter Sauce | culture: the word on cheese

Ingredients

• 1½ pounds about 2¾ cups fresh ricotta, drained
• 1½ to 2 cups flour (plus more for rolling)
• 2 eggs
• 3½ ounces Parmesan (grated (1 cup))
• 1 tablespoon roughly chopped parsley
• 1 tablespoon minced chives
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon nutmeg
• ½ cup white wine
• 2 sprigs tarragon
• 2 sprigs thyme
• 1 shallot (thinly sliced)
• Juice and zest of 1 Meyer lemon
• ½ cup heavy cream
• ¾ pound 3 sticks unsalted butter, chilled and cut into small cubes
• Salt (to taste)