Add almonds and parmesan to mixer bowl, mill for 10 sec/speed 9/MC on. (Bellini users may need to do 15 sec)
Add remaining gnocchi ingredients and combine for 15 sec/speed 4/MC on. Scrape mixture out into a bowl and set aside.
Without washing the bowl, put the liquid chicken stock in and set for 10 min/steaming temp/speed 3/MC OFF.
In the mean time, with damp hands, roll the gnocchi mixture into small balls (about half a tbsp) and arrange on both steaming trays, ensure they aren't touching as they will swell. Press each one lightly with a fork.
Put the steaming trays in place and steam for 7 min/steaming temp/speed 2.
When the gnocchi has finished steaming, set the varoma trays aside and allow the gnocchi to cool while preparing the sauce.
Retain about 100 g of the liquid stock left over from cooking the gnocchi and add the cubed butter to the bowl. Cook for 4 min/steaming temp/speed 2/MC OFF. You will want to make sure this doesnt bubble up outside of the machine.
Add the lemon juice and fresh basil leaves to the mixer bowl and cook for 2 min/steaming temp/speed 1/MC OFF.
Serve immediately with sauce spooned over gnocchi and garnished with fresh basil and shaved parmesan.
This is 7.5 grams of carbs per serve (serves 4) or 30 g for the entire lot. 44.4 grams of total fat per serve (serves 4). This would also be delicious with my Puttanesca Sauce, where you would simply steam the gnocchi in the last 7 minutes of cooking time. To make this a low calorie meal, substitute the full fat ricotta for low fat 🙂 If you find that your Gnocchi melts due to a higher water content in your ricotta... Simply let it cool, then re-roll them into shape and pan fry. Bellini UsersGnocchi Instructions Use sharp blade for this recipe. At step 1 the milling time may need to be extended. At step 2 you may need to mix for a little longer. At step 7 if using an Intelli, use speed 3, put a tea towel over the steaming attachment and cook for longer if necessary. If using a Supercook use speed 3 or 4.