THERMOMIX ® RECIPE

1 Ricotta gnocchi with tomato & basil sauce

Recipe's preparation

Sauce

• Place 15 fresh sweet basil leaves in mixing bowl and chop for 3 seconds at speed 5. Transfer to a bowl and set aside.

• Place onion & garlic into bowl and chop for 5 seconds on speed 5

• Scrape down sides of bowl

• Add olive oil and sauté for 5 minutes on speed 1 at 100°C

• Add diced tomatoes, kecap manis, salt and reserved basil leaves and cook for 5 minutes on speed 1 at 100°C

• Transfer to thermoserver

Gnocchi

• Place water into a large saucepan and bring to boil.

• Place parmesan into the mixing bowl and grate for 10 seconds on speed 9

• Remove 20g of parmesan and set aside

• Add fresh ricotta, egg and flour to the mixing bowl and mix for 10 seconds on "Dough mode" until a firm dough forms (add extra flour if necessary)

• Transfer dough to thermomat and divide into 4 portions. Roll each portion until approximately 20cm long and 2cm in diameter. Cut each log into 10 pieces and form each piece into an oval.

• Using a slotted spoon add the gnocchi to the boiling water (in saucepan) and allow to cook for 3-4 minutes before removing

• Serve the gnocchi topped with tomato and basil sauce, remaining parmesan and remaining fresh basil leaves roughly chopped.