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Gnocchi with mushroom and sage sauce



4 portion(s)


  • 360 grams plain flour
  • 1000 grams water
  • 1000 grams potatoes, peeled, cut into quarters
  • 4 tablespoons semolina
  • 2 eggs
  • 2 tsp salt

Mushroom and sage sauce

  • 300 grams mushrooms, stems removed
  • 1 bunch Fresh Sage, stems removed
  • 1 sprig fresh basil, stems removed
  • 1 brown onion, peeled cut into quarters
  • 2 cloves garlic
  • 300 grams home made vegetable stock
  • 2 tablespoons olive oil
  • 300 grams Cooking cream, or less if you want less creamy

Recipe's preparation

  1. Place bowl on top of Tm and weigh 360 grams of flour. Set aside.

  2. Place water into mixing bowl. Place Varoma bowl into position. Weigh potatoes into Varoma bowl. Steam for 25-30 mins/Varoma/speed 1

  3. Once cooked, set Varoma bowl aside and allow potatoes to cool completley. Approx 40 mins. Clean and fry the mixing bowl.

  4. Place the cooled potatoes, 200 grams of the flour and the semolina into the mixing bowl and mash. 20 secs/speed 4. Scrape down the sides of the mixing bowl.

  5. Add eggs and salt and put onto KNEAD mode. Knead for 1 min

  6. Sprinkle the remaining flour onto the Thermomat. Transfer the dough onto the mat. Work in the remaining flour until dough is pliable and not sticking to your hands.

  7. Break off handful sized pieces of dough. Roll out 2 cm long rolls (like snakes) cut into 2-3 cm pieces and place onto a floured board or plate. Only put one layer as they will stick to each other if stacked.

  8. Either leave as squarish shapes, or roll into balls. Press with a fork to make a pattern if desired.

  9. Have a very large pot of boiling water ready and place the gnocchi gently into the water with a draining spoon, about 10 at a time. Once cooked, they will float to the surface. Remove immediatley.  If they are all the same size, this will happen at the same time. If not, the smaller ones will pop up first.

  10. Serve with Mushroom and sage sauce.

  11. Mushroom and sage sauce
  12. Add onion, garlic, sage, basil and olive oil to mixing bowl. 20 secs/speed 4

  13. Add stock and cook 20 mins/Varoma/speed 2

  14. When finished add cream. Enable reverse and stir 30 secs/speed 2

  15. Pour over prepared gnocchi and garnish with parmesan and parsley.


Accessories you need



You can omit the parmesan for lactose intolerances and add less or no cream for the same reason.  You can also double to amounts. Freeze gnocchi on a plate then add to zip lock bag. Freeze extra mushroom and sage sauce for use over steak, chicken or aother pasta dishes. The gnocchi can also be served with bolognese or another pasta sauce.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • 300 grams of homemade vegetable stock??...

    Submitted by katesewell0 on 31. October 2017 - 22:03.

    300 grams of homemade vegetable stock??
    If you made the vegetable stock from the basic cookbook then there is way too much salt in it.
    I spent 2 hours making this dish and then ruined it by adding 4kg of salty stock.
    Maybe you meant to say 30g of stock?
    And it was a bit weird having mushroom and sage sauce but no mushrooms are used??

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  • May i ask what Vegetable

    Submitted by Holly Wall on 22. March 2016 - 17:09.

    May i ask what Vegetable Stock you used?



    Thank you

    Holly Wall Corn

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