Ingredients
Gnocchi
- 1000 g potato, Peeled and quarted
- 150 g Gluten free plain flour, or rice flour
- 1 egg
- 2 tablespoon Parmasen Cheese, finely grated
- 2 tablespoon salt
- 600 g water
Sage Butter Sauce
- 1 bunch few sage leaves, fresh
- 200 g Butter, chopped
- 1 tablespoon parsley, finely chopped
- salt
- pepper
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Varoma
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Peel Potatos and cut into cubes and place in Varamona dish. Put 600g water in the TM bowl and cook for 25-30 mins on Varoma temperature on Speed 1.
Remove Potatos from Varoma, discard water. Place the butterfly into the TM Bowl and add the potatoes and the egg, parmasen and salt.
Mash for 10 secs on speed 4.
Allow the potatoes to cool to 37° (watch for the light to go down - allow about 30mins.)
When cooled to 37° remove butterfly add flour and set dial to closed lid position. Knead for 30 secs on interval setting.
On a cold dry surface like a chopping board. Sprinkle some more GF Flour.
Taking a quarter of the Mixture at a time roll out into a sausage shape about 1.5cm thick. Cut each sausage into 2cm peices. Place onto a tray lined with baking paper, ensuring that none of the pieces are touching each other.
Prepare the Sage Butter sauce.
At this point you can choose to freeze. Allow to Freeze compeltly before putting in a bag. You don't want them to stick together! As I cook for two I make enough to feed 4 and then freeze half for a quick meal later.
Add butter and sage to TM bowl and cook for 5 minutes, Varoma temperature on speed 1-2 - Reverse.
Butter should be compelted melted and sage leaves crispy.
Seive the sauce and keep warm until gnocchi is ready.Cook the Gnocchi in a large pan of of boiling salted water in batches of about 20 at a time (enough for 1 person).
The Gnocchi is ready when it rises to the surface. put in the basket over a bowl to drain.
When all the Gnocchi is cooked. Wipe the saucepan dry (Careful of the heat!) and add the butter and sage leaves. add the gnocchi, salt and pepper and parsley. Toss the pan to coat the gncochi.
Spoon onto plate and and toip with sage leaves.
(Photo does not include the parsley and salt and pepper)
Gnocchi
Sage Butter Sauce
Gnocchi and Serving
Thermomix Model
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Recipe is created forTM 31
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.
Comments
So salty!! Definitely don’t do 2 tbsp!
This was my first attempt at making gnocchi and had to make it as allergy friendly as possible for my family. I had to make a few modifications but it worked! I used 150g rice flour instead of plain flour, 2 tbspn savoury yeast flakes instead of cheese and only the egg yolk. I found I had to knead mine twice. I think next time I'll let the thermomix knead while I slowly add in the flour. I also used Nuttelex instead of butter for the sauce and threw in some mushrooms once it was time to put it on the fry pan. Thank you for sharing your recipe. I'm so glad I've overcome the fear of making gnocchi!
2 tablespoons of salt? Do you mean teaspoons?
I love this recipe for Gnocchi. It beats the one in the EDC by far. I mix up the sauces each time we have it and I also quickly fry the gnocchi after taking it out of the pot of water. YUM!! thanks.
Gnocchi was light and fluffy as it should. The longest part was waiting for the mixture to cool down, LOL. I too also froze half the mixture for another serving.
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