- 80 g Parmesan cheese
- 500 g ricotta cheese
- 253 g GF plain flour, (I used Orgran brand)
- Pinch salt
- Place Parmesan into TM bowl and mill for 10 seconds on speed 9.
Add remaining ingredients to TM bowl and with dial set to closed lid position, knead for 1 minute on Interval speed.
Turn out onto floured ThermoMat and divide into 5 equal portions (about 160g each).
Roll each portion into a long ‘snake’ and cut into equal sized pieces - about 15-20mm long. Leave them on the mat, and "roll" - floured fork over the portion to make little ridges.
Bring large saucepan of salted water to rolling boil.
Drop about 30 pieces of gnocchi into boiling water.
When they rise to the surface, they are should be cooked. Mine took a few minutes longer before they looked like "puffy pillows" and the centre was cooked through.
Remove, drain and add sauce of choice.
I used Andreas Veggie Pasta Sauce and everyone loved it.
also suggest pan frying in butter and sage or garlic after boiling.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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