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.