- 40 grams Parmesan cheese, cubed
- peel of 1 lime
- 100 grams spinach
- 400 grams ricotta cheese
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 35 grams arrowroot/tapioca flour, plus extra for dusting
- 1 teaspoon xanthan gum
Put parmesan and lime peel into TM bowl. Mill for 10-15 secs on speed 9. Set aside.
Put spinach in TM bowl. Chop by pressing turbo 1-2 times, scraping sides of bowl in between pulses and after chopping. Add just enough water to cover spinach. Cook on 100 degrees for 5 minutes. Line basket with cheesecloth/paper towel and place cooked spinach in basket. Squeeze moisture off spinach, then return it to TM bowl.
Add ricotta, eggs, egg yolk, parmesan and lime peel, nutmeg, salt, tapioca flour and xanthan gum. Mix for 20 secs on speed 4, or until combined.
Fill a large pot of water to the boil and cover a plate with tapioca flour for dusting. Using two teaspoons, shape mixture into small ovals (should make about 40). Drop gently onto the plate of flour, roll gently to coat.
Depending on the size of your pot, do batches of 6-10. Gently shake excess flour from gnocchi and plop one at a time into the boiling water. They will sink straight to the bottom - leave them there! Simmer gently. They will rise to the top of their own accord; simmer for 1 more minute after they rise to the top. Using a skimmer, scoop the gnocchi out of the water. Put them on paper towels to get the last of the water off, then serve while still hot.
Accessories you need
You can freeze some if you can't eat it all. Lay the ones detined for the freezer on paper towels to drain, then place them on a bread board (make sure they are not touching) and put the breadboard in the freezer. After 3 or 4 hrs, you can take them off the breadboard and store them in the freezer in smaller containers or ziploc bags.
These go great with my roasted tomato sauce (recipe is posted on here somewhere) as a vegetarian main meal, but can also accompany a wide variety of dishes as a side. If your main dish has a lot of flavour, consider reducing the amount of lime peel you use in the gnocchi (the peel of half a lime will do).
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.
Other users also liked...
- Traditional buttery mash potato
- Better than K*C Coleslaw
- Ayurvedic Quinoa Khichari with Mung Dal, Carrot & Kale
- Mashed potatoes
- Cucumber Yoghurt (kheyar b laban)
- Saute Sweet corn Kernel
- Asian Slaw Dressing
- Dairy Free Potato Salad
- Cauliflower Cheese & Bacon Fritters
- Pea & Mint Hummus
- Cauliflower whip
- Pork floss
- Chocolate Mousse Cake
- 'Peanut Butter' Banana Fudge (raw, nut-free)
- GF Cheesy Rolls
- Raw 'Caramel' Dip (or Date Spread)
- Cookie Dough Truffles
- Mango Chutney
- Roasted Tomato Sauce
- Gluten-free, Egg-free, Dairy-free Vegetable Fritters
- ABC Milk
- Zucchini Flower Risotto with Thyme Oil
- Strawberry, Mango and Passionfruit Jam
- Ketchup - Sugar Free
- Simple Sweet & Sour Dipping Sauce
- BBQ Sauce
- Churros - Gluten free
- Vegan Pesto
- Tofu Ricotta Lasagna Roll Ups
- Sweet Chilli Sauce
- Heidi's German Butterkuchen (Buttercake)
- Barbecued pork ribs
- Zucchini Slice - paleo, keto, gluten free
- Caramel butterscotch scrolls
- Sweet Vanilla and Orange Trail Mix