It couldn’t be easier to make your own soft and fluffy Thermomix Ricotta Gnocchi. Forget about tough, dry potato gnocchi, this ricotta version is fool-proof and ready in less than 20 minutes!

Gnocchi is an absolute favourite dinner in our house – whether it’s served with a classic tomato sauce, pesto, or (my favourite) burnt butter sauce, it’s always a hit. And of course, the latest trend is homemade ricotta gnocchi – which is a million times easier than potato gnocchi… and in my opinion, a whole lot softer and more delicious too!

For more homemade Thermomix pasta recipes, check out our classic pasta dough, homemade pumpkin ravioli and homemade beetroot ravioli.

4 Ingredient Ricotta Gnocchi
All you need to make this recipe, is 4 basic ingredients:

ricotta – buy a container of ricotta (smooth ricotta) from the cheese section of the supermarket. This type of ricotta works far better in this recipe than fresh Italian ricotta (from the deli). flour – you can use either plain flour or 00 pasta flour. 00 pasta flour will of course give you the best result, but plain flour still makes this ricotta AMAZING! Use 00 pasta flour if you’ve got it, otherwise plain flour is fine.eggs – this recipe requires 2 full eggs plus 2 extra egg yolks. I use large eggs (approximately 55g each).parmesan cheese – finely grate the block of parmesan cheese in the Thermomix until fine crumbs remain.

Making Ricott...