Ricotta Gnocchi
The soft and pillowy texture of my gnocchi, combined with the rich and creamy flavour of the ricotta cheese, make for an irresistible combination. You're guaranteed a delicious and satisfying meal that will leave everyone satisfied and asking for seconds!
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Servings: 3
Equipment
- TM5 or TM6
Ingredients
- 100g grams parmesan cheese
- 250 grams smooth ricotta
- 125 grams plain flour
- 1 large egg
- 1 large egg yolk
- 30 grams butter
- 2 slices slices streaky bacon
- 1 red chilli
- 75 grams tiny tomatoes
- salt and pepper to season
- 6 or so fresh basil leaves
Instructions
- Bring a large pot of boiling salted water the boil, (for cooking the gnocchi).
- Add parmesan cheese to Thermomix bowl and grate 10 secs/speed 10. Remove approx. 25 grams and set aside for later.
- Add ricotta, flour, egg, egg yolk and season generously with salt and pepper.
- Knead using the dough function for 25 secs, (dough will be sticky and combined).
- Transfer dough to a floured surface and divide into four portions.
- Gently, using floured hands, roll out the dough into a long sausage shape approx. 2cm wide. Be gentle! Cut into approx. 2 cm pieces. Repeat with remaining dough. Shape gnocchi using a fork or gnocchi board if desire.
- Add to boiling water, reduce to medium high and cook in batches for approx. 2 mins or until the gnocchi float to the top.
- Meanwhile, melt the butter in a fry pan over a medium high heat. Add the bacon, tomatoes, chilli and add the cooked and drained gnocchi as it rises to the top of the pan.
- Once gnocchi are gently coloured, drain and add to a serving plate, topping with the bacon, tomatoes, chilli and basil. Sprinkle on the remaining parmesan. Drizzle on some of the remaining butter from the fry pan.
Notes
- Add some baby spinach and pine nuts to the frying pan when cooking the gnocchi for extra flavour and crunch.
- Serve the gnocchi immediately after cooking, as they will become heavy and gummy if left to sit in the water.
- Be light handed; the less flour you use, the lighter, softer and fluffier your gnocchi will be.
- Store uncooked gnocchi in the fridge for up to two days.
- Cooked gnocchi can be stored in the refrigerator for up to 3 days.
- Store uncooked gnocchi in the freezer for up to 3 months.
- See post notes @ collettesthermiekitchen.com for more tips and information
- Recipe can be doubled - knead for 30 seconds.