What you need, I halved the recipe with enough left over to freeze one portion:
80g Parmesan cheese cubed/I used 40g
230g bakers flour/ I used 130g WF All purpose organic flour
450g drained ricotta cheese/ I used 300 g
Thermomix method from http://thermorecipes.blogspot.com/search/label/gnocchi
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. I did 4 equal portions with half recipe.
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.
Steps for how I made gnocchi and sauce for dinner tonight using Thermomix.
1.Chop one shallot and 1 garlic clove
2.Saute 1 minute, 100 degrees, speed 1
3.Add tomato: defrosted frozen small container left over from bolognese sauce: mixture of canned whole tomatoes and heaping amount of tomato paste (love the sweetness). I added to it dried basil and crack of black pepper and pinch of salt. Cook 2 minutes, 100 degrees, speed 1
4.Move to sauce pan and set aside. Then simmer gently when water is already boiling and ready for gnocchi.
5.Clean TM bowl and bring pot of water to boil for gnocchi.
6. Proceed with gnocchi recipe above.