Method
1. Add parmesan cheese to the TM5 bowl
2. Blitz with MC in place - 15 sec, speed 10
3. Then add feta cheese, ricotta cheese, fresh basil leaves and pink Himalayan salt flakes to the TM5 bowl
4. Blend with MC in place - 20 sec, speed 6
5. Then add bread flour to the TM5 bowl
6. Knead - approx 20 sec, dough
7. Remove from Thermomix bowl
8. Place into the fridge, covered for 1-2 hours
9. Line a clean baking sheet with kitchen towel
10. Flour lightly
11. Pre heat oven to 160 C
12. Add water and pink Himalayan salt flakes to a clean large saucepan
13. Bring a large pot of water to the boil while you make the gnocchi
14. Use approximately 2 tsp of the dough per gnocchi.Form into rough oval shapes
15. Use approximately 2 tsp of the dough per gnocchi.Form into rough oval shapes
16. Drop 3 or 5 gnocchi at a time into the boiling water, removing when they float to the surface with a slotted spoon
17. Keep hot in a preheated oven
18. To make the sauce, place ½ the butter into a large flat frypan
19. Cook on a medium high heat (Induction 10) until there is a rolling boil. It will spit a little
20. Place the sage leaves into it and cook them until crispy
21. Working quickly, add some of the gnocchi to the butter and cook until golden
22. Transfer content of frying pan to serving plate
23. Place onto serving plate, drizzle with plenty of butter and finish with the crispy sage leaves and additional finely grated parmesan