Step 1

Add almonds and parmesan to mixer bowl, mill for 10 sec/speed 9/MC on. (Bellini users may need to do 15 sec)

Step 2

Add remaining gnocchi ingredients and combine for 15 sec/speed 4/MC on. Scrape mixture out into a bowl and set aside.

Step 3

Without washing the bowl, put the liquid chicken stock in and set for 10 min/steaming temp/speed 3/MC OFF.

Step 4

In the mean time, with damp hands, roll the gnocchi mixture into small balls (about half a tbsp) and arrange on both steaming trays, ensure they aren't touching as they will swell. Press each one lightly with a fork.

Step 5

Put the steaming trays in place and steam for 7 min/steaming temp/speed 2.

Step 6

When the gnocchi has finished steaming, set the varoma trays aside and allow the gnocchi to cool while preparing the sauce.

Step 7

Retain about 100 g of the liquid stock left over from cooking the gnocchi and add the cubed butter to the bowl. Cook for 4 min/steaming temp/speed 2/MC OFF. You will want to make sure this doesnt bubble up outside of the machine.

Step 8

Add the lemon juice and fresh basil leaves to the mixer bowl and cook for 2 min/steaming temp/speed 1/MC OFF.

Step 9

Serve immediately with sauce spooned over gnocchi and garnished with fresh basil and shaved parmesan.