Homemade Gnocchi with a Creamy Tarragon and Leek Sauce – The Ranch Table

Ingredients

• 2 pounds russet potatoes
• 1 large egg
• 2½ cups all purpose flour, plus more for sprinkling
• ½ cup olive oil for browning the gnocchi
• 1½ teaspoons kosher salt for browning the gnocchi, salting the water
• 1 teaspoon chopped fresh tarragon leaves (about 1 sprig)
• 1 medium (1-pound) butternut squash, peeled, seeded, and cut into bite-size pieces
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 8 tablespoons (1 stick) unsalted butter
• 3 leeks, thinly sliced in half moons
• 4 cloves garlic, peeled and thinly sliced
• ½ teaspoon red pepper flakes
• 1 cup dry white wine
• 2 cups of heavy whipping cream
• 1 tablespoon fresh tarragon, finely chopped
• 4 ounces asiago cheese, finely grated to top the gnocchi