- 1/4 cup (35g) plain (all-purpose) flour
- 1 1/2 cup (375ml) milk
- 400 gram dried gnocchi-shaped pasta
- 100 gram butter, chopped coarsely
- 2 cup (240g) cheddar, coarsely grated
- 2 cup (500ml) water
- 1 1/2 cup (180g) frozen peas
- 185 gram canned tuna in springwater, drained, flaked coarsely
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/3 cup (25g) flaked parmesan
- 1Blend flour with ½ cup of the milk in a large jug until smooth,whisk in remaining milk. Combine uncooked pasta, butter, cheddar, the water and milk mixture in a 2.5-litre (10-cup) rice cooker, season, secure lid. Cook for 30 minutes or until pasta is cooked.
- 2Stir in peas, tuna and parsley, secure lid. Switch cooker to keep warm, stand 2 minutes.
- 3Serve pasta topped with parmesan.
You will need a 2.5-litre (10-cup) rice cooker for this recipe. Dried gnocchi-shaped pasta is available from the pasta section in most supermarkets. Dried gnocchi is generally shaped like a hollowed shell with a ridged surface. Fresh gnocchi usually contains potatoes, while dried gnocchi contains semolina flour and no potato.
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