Step 1

Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated.

Step 2

Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.

Step 3

Sprinkle extra flour over a flat bench. Place the gnocchi mixture onto the floured bench, sprinkle with a little extra flour and gently work into a ball.

Step 4

Cut the ball into 4 equal portions and then cut each of those portions in half (so you end up with 8 equal-sized pieces.

Step 5

Roll each of the 8 pieces into long longs (approx 1.5cm wide). Using a sharp knife, cut each of the logs into 1.5cm pieces. Repeat until all of the logs have been cut into pieces.

Step 6

At this stage you can either freeze the ricotta gnocchi to use at a later date (it can be cooked from frozen), or you can cook it.

Step 7

To cook the gnocchi, bring a large pot of water to the boil. Gently add the gnocchi. Once the gnocchi has risen to the top and is floating (approximately 2 minutes), remove it with a slotted spoon and serve with your choice of sauce (see recipe notes).

Step 8

Once cooked, the gnocchi should be served immediately as it will begin to harden after 15 minutes.