Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated.
Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.
Sprinkle extra flour over a flat bench. Place the gnocchi mixture onto the floured bench, sprinkle with a little extra flour and gently work into a ball.
Cut the ball into 4 equal portions and then cut each of those portions in half (so you end up with 8 equal-sized pieces.
Roll each of the 8 pieces into long longs (approx 1.5cm wide). Using a sharp knife, cut each of the logs into 1.5cm pieces. Repeat until all of the logs have been cut into pieces.
At this stage you can either freeze the ricotta gnocchi to use at a later date (it can be cooked from frozen), or you can cook it.
To cook the gnocchi, bring a large pot of water to the boil. Gently add the gnocchi. Once the gnocchi has risen to the top and is floating (approximately 2 minutes), remove it with a slotted spoon and serve with your choice of sauce (see recipe notes).
Once cooked, the gnocchi should be served immediately as it will begin to harden after 15 minutes.