Step 1In a medium mixing bowl, beat the ricotta, egg yolk, Parmigiano-Reggiano, tarragon, parsley and
Step 2chives until smooth. Beat in the flour 1 tablespoon at a time until the mixture forms a ball that holds
Step 3together. It may still be slightly sticky.
Step 4Flour your hands. Tear off a small piece of the dough and roll it between your palms to form a small ball roughly one-half-inch across. Set aside on a lightly floured towel and repeat, using up all of the dough. You should have about 30 gnocchi. Refrigerate on a tray, lightly covered in plastic wrap, until needed. The gnocchi will keep for 2 days, uncooked.
Step 1Peel the shrimp, collecting the shells in a saucepan. Cut the meat in half crosswise. To the shells, add the onion, garlic, salt, peppercorns, lemon and a handful of herb stems. Add 6 cups water and bring to a simmer. Cook 30 minutes.
Step 2Bring a large pot of generously salted water to a boil. Heat the olive oil in a soup pot over medium high heat. When quite hot, add the chopped artichokes and cook,
Step 3stirring, 4 to 5 minutes. Pour the shrimp stock through a strainer over the artichokes and simmer until the artichokes are tender enough to cut with the back of a knife, about 10 minutes. Add the shrimp and continue cooking over low heat. (The recipe can be prepared to this point up to 4 hours in advance and refrigerated tightly covered; reheat gently.)
Step 4Carefully drop the gnocchi into the boiling water. Just cook a handful at a time. Stir gently to keep them from sticking to the bottom and cook until they float to the surface, about 45 seconds to 1 minute. Remove from the pot with a skimmer and add to the soup pot. Repeat, cooking all of the gnocchi.
Step 5Ladle the finished soup into six warmed soup or pasta bowls, sprinkle with fresh herbs and serve