Ingredients
Gnocchi
- 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
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place bowl on top of Tm and weigh 360 grams of flour. Set aside.
Place water into mixing bowl. Place Varoma bowl into position. Weigh potatoes into Varoma bowl. Steam for 25-30 mins/Varoma/speed 1
Once cooked, set Varoma bowl aside and allow potatoes to cool completley. Approx 40 mins. Clean and fry the mixing bowl.
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.
Add eggs and salt and put onto KNEAD mode. Knead for 1 min
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.
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.
Either leave as squarish shapes, or roll into balls. Press with a fork to make a pattern if desired.
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.
Serve with Mushroom and sage sauce.
Add onion, garlic, sage, basil and olive oil to mixing bowl. 20 secs/speed 4
Add stock and cook 20 mins/Varoma/speed 2
When finished add cream. Enable reverse and stir 30 secs/speed 2
Pour over prepared gnocchi and garnish with parmesan and parsley.
Gnocchi
Mushroom and sage sauce
Tip
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.
Thermomix Model
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Recipe is created forTM 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.
Comments
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??
May i ask what Vegetable Stock you used?
thanks
Thank you
Holly Wall
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