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1 Gluten Free Ricotta Gnocchi

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Gluten Free Ricotta Gnocchi

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Ingredients

4 portion(s)

Gluten Free Ricotta Gnocchi

  • 200 grams Gluten free plain flour, extra for dusting
  • 375 grams ricotta cheese
  • 60 grams parmesan cubed
  • salt & pepper
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  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Gluten Free Ricotta Gnocchi

  1. Drain your ricotta in the TM basket.

    Mill parmesan 10 seconds speed 9

    Add flour and drained ricotta and seasoning to TM bowl and knead for 1 minute on Dough modeDough mode(interval speed)

    Turn out onto Thermomat and divide into four portiions, 

    Roll each portion into a long sausage and cut into 4 cm pieces.

    Add gnocchi to a large pot of salted boiling water

    Gnocchi is cooked when it rises to the surface. Remove with slotted spoon and serve with your favourite sauce! Yum!

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10

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Tip

I use the Aldi full fat ricotta cheese and this recipe uses the whole container. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • This was a winner with the family, though a few...

    Submitted by ashton.sarah on 5. August 2018 - 14:52.

    This was a winner with the family, though a few amendments needed - my dough was very dry so I added a few splashes of water and needed for about 2minutes. I had to roll in a bit more flour, and pan fried the gnocchi briefly after boiling. Made so much I’ve been able to freeze some!

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