Pasta & rice dishes

thumbnail image 1
thumbnail image 1
Preparation time
0min
Total time
0min
Portion
6 portion(s)
Level
easy
  • TM 5
published: 2015/05/18
changed: 2017/08/06

Ingredients

Gnocchi

  • 1kg Royal Blue potatoes, peeled and chopped into 2cm pieces
  • up to 300g Tipo 00 flour, start with 200g and use the rest if needed
  • 120g Parmesan cheese
  • pinch of salt
  • 1 litre water, for steaming
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  • Varoma
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Recipe's preparation

  1. Steam your potatoes first by placing them into the Varoma dish and tray.

     

    Add water into TM bowl, place lid and varoma into position and steam for 30 minutes (or until you can pierce with a fork) on varoma temp, speed 3.

     

    Allow the potatoes to cool and press through a potato ricer into a large bowl.  Using a ricer means less handling of the potatoes, therefore producing soft and pillowy gnocchi.  Alternatively, you can mash the cooled potatoes in the TM bowl for 10 seconds on speed 4.  Be mindful not to over mash them as you don't want to overwork the potato mixture.  You can also mash by hand using a potato masher.

     

    If using a ricer, add the potatoes back into the TM bowl.

     

    Add 200g flour, parmesan and salt and knead for 30 seconds to obtain a soft and smooth mixture. 

     

    Place the dough onto a floured surface.  Work some more flour into the dough if needed to prevent the mixture from being too sticky. (Note that too much flour will make the gnocchi heavy).

     

    Divide the mixture into 4-5 portions, roll into a log about the width of a finger.  Cut into pieces about 2cm long.

     

    Cook immediately in small batches in a pot of boiling water.  Once they float to the top, leave for a minute and remove with a slotted spoon into the sauce you are using. 

     

    **SEE BELOW TIPS IF NOT USING STRAIGHT AWAY**

     

    The inspiration for this recipe came from a Nico Moretti pasta making class where we were shown how to make this by hand. I have changed certain steps to be able to prepare this easily in your Thermomix. 

Tip

If not using straight away, immerse each batch into a bowl of cold water, drain and drizzle with a little oil to prevent them sticking.  The cooked gnocchi will keep in the fridge for 2-3 days.  To reheat, simply place in a pot of boiling water until they float to the surface again.

 

Alternatively, you can freeze the gnocchi on a floured tray and once frozen place into a ziplock bag. 

 

**If you try this recipe please feel free to leave a comment and rating**

 

**Come and check out my facebook page "Aussie TM5 Thermomixer" for more great recipes, hints and tips** tmrc_emoticons.)

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

Recipe's categories:
1st main course 2nd main course Appetizer Main course Side dish Starter Easy Low budget Brunch Dinner Lunch Supper Vegetarian Italian Steam cooking with Varoma Pasta dish Potato dish Vegetable dish

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HOMEMADE POTATO GNOCCHI
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Comments

  • 14. March 2017 - 13:24

    ntp_01@hotmail.com:

    hi there, sorry for the late reply! You can use any type of potato for this recipe tmrc_emoticons.)

  • 8. December 2016 - 04:44

    I can't wait to try this recipe! If I can't get the royal blue potatoes what other types could be used?

    Thanks!

  • 4. April 2016 - 14:07
    5.0

    fluffy and delicate. Beautiful gnocchi, thank you so much for sharing your wisdom.

  • 20. February 2016 - 13:17

    Love this recipe

  • 5. December 2015 - 19:31

    Hi there, yes if you're not using straight away, cook them first then immerse into cold water and follow storing and preparing steps as per the notes. Hope you enjoy them. I'd love to hear what you think after you e made them tmrc_emoticons.)

  • 4. December 2015 - 14:40
    4.0

    Thank you for sharing this amazing recipe! Im just about to give it a try however i wont be eating straight away so when you say to immerse in cold water etc: does this mean to cook the gnocchi straight away then immerse then freeze/store?

    Thanks xx

  • 19. October 2015 - 12:25

    Hi there, use plain flour if you can't get the 00 flour tmrc_emoticons.)

  • 15. October 2015 - 05:33

    I would so love to try this

    we've got 2 coeliacs in the house so trying to work out what flour I need to convert the flour to.

    plain or self raising flour?

  • 24. August 2015 - 10:50

    Hi saxon,

    Tipo 00 flour is a higher protein flour that is commonly used in Italian recipes for pasta and pizza.  It's available at your local supermarket.  Hope this helps tmrc_emoticons.)

  • 22. August 2015 - 05:42

    What is Tipo 00 flour

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