Preparation time
2min
Total time
2min
Portion
4
portion(s)
Level
advanced
Tested
- TM 31
published: 2010/10/20
changed: 2017/08/03
Ingredients
- 80 g Parmesan cheese, cubed
- 230 g bakers flour
- 450 gdrained ricotta cheese
- Pinch salt
- Pinch nutmeg
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I'm cooking this todayRecipe's preparation
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,
"Closed lid" knead for 1 minute on Interval speed.
"Dough mode" Turn out onto floured ThermoMat and divide into 5 equal portions.
Roll each portion into a long ‘snake’ and cut into equal sized pieces. You can cook them at this point, or roll them down a gnocchi board to create ridges.
Cook gnocchi in a pot of salted boiling water. (Do not add gnocchi until water has reached a rolling boil.)
When they rise to the surface, they are cooked. Remove, drain and add sauce of choice.
Thermomix Model
-
Recipe is created forTM 31
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Comments
What brand of Ricotta did everyone use ?
ricotta from deli or Perfecto Italian Ricotta in tub ?
Absolutely delicious!
I love this recipe
but now i have to avoid carbs
fo you reckon almond flour will work ?
I wonder what I did wrong. Okay I didn't follow this recipe exactly, I added 2 eggs as well (as per another recipe I saw). I used the ricotta from the deli as well as draining any liquid from it. The recipe itself is not hard to make but the little gnocchi pillows weren't light and fluffy - they were more firm? bouncy? etc. Tasted fine but I was disappointed I didn't end up with soft pillows. I wonder if my ricotta was too dry? I'll give it another go and next time try tub ricotta from the fridge dept - but should I drain it a bit as well or is all the liquid in a tub of ricotta needed to help make it light and fluffy.
My husband and I made this last night and this recipe was both quick and delicious! We served it with vegetables that we roasted in the oven with some duck fat, thyme and rosemary. It has certainly made it onto our regular list of meals even after our first try.
By far the best! Yum yum yummy 😋
Lisaraf:I saw somewhere to put it in piping bag and squirt straight into water without having to bother about rolling and cutting..
I've made this many times and always a winner. Sooo easy.
I've found the 500g tub of Perfect Italiano Ricotta works better than the stuff from the deli. I add an extra 25g flour. I even use powdered Parmesan (the vomit stuff 😂) after forgetting to buy a block. Works just as well. This is great with red sauce or pesto (with added asparagus and peas).
This hands down one of my favourite meals 😋 This is restaurant quality and so easy to make. I make the pesto from the BCB and add chicken, cream and sun dried tomatoes to it to make beautiful sauce. My dinner guests rave about it. Thank you for sharing this.
I’m new to thermo cookers and over the years have made various gnocchi recipes and I have to say this was so quick and really delicious. Roasted a whole load of vegetables and blitzed them to make a simple sauce as well.
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