Ricotta Gnocchi - Thermomix Recipes from Steph

Ricotta Gnocchi

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80g Parmesan cheese cubed

230g bakers flour

450g drained ricotta cheese

Pinch salt

Pinch nutmeg


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, knead for 1 minute on Interval speed.

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.

While the gnocchi is cooking, make the following sauce, or simply serve with some minced garlic sauteed in a little melted butter, chopped fresh herbs of choice and plenty of freshly milled Parmesan.


  1. avatar Em Jones Says:

    Sooooooo easy and soooooo yummy with the Arrabiatta sauce from the Everyday book. Vey light and fresh. Will be making again very soon!

  2. avatar Stef Says:

    This was a stunner – served with a tomato/sage based sauce. Lovely :)

  3. avatar Kyeema & Jed Says:

    Soooo easy and delicious! The kids love it.

  4. avatar Amy Says:

    Does anyone know if you could substitute the Ricotta for goats cheese? Or even half/ half? Would love some opinions!

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