Homemade gnocchi with the Thermomix® take 100 minutes and make 4 servings. 500 g floury potatoes plus 100 g durum wheat semolina plus 100 g flour is the ratio that makes the gnocchi light and not sticky. Our trick: cook AND steam in the same bowl, no boiling water.
We make gnocchi every 2 to 3 weeks for family Sundays. One serving (about 200 g) has 320 kcal. Shop-bought gnocchi from the supermarket taste noticeably flat by comparison and cost more than the homemade version.
Homemade Gnocchi with the Thermomix®
Ingredients 0 / 9 ✓
- 600 g water
- 1 tsp salt
- 500 g floury potatoes
- 100 g semolina (durum wheat)
- 100 g flour + a little extra for shaping
- 1 egg yolk
- 1 tsp salt
- 1 pinch freshly grated nutmeg
- 500 g water
Instructions 0 / 6
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1
Add water to the mixing bowl.
Add water and 1 tsp salt to the mixing bowl.
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2
Peel the potatoes.
Peel and quarter the potatoes, place them in the steaming basket and steam for 30 min / Varoma / speed 1.
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3
Drain the potatoes.
Remove the steaming basket from the mixing bowl, drain the potatoes, then empty and rinse the mixing bowl.
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4
Mix the dough.
Add the potatoes, semolina, flour, egg yolk, 1 tsp salt and nutmeg to the mixing bowl and mix for 1 minute / speed 5 until you have a smooth dough. Remove the dough with the spatula from the mixing bowl and leave to cool until hand-warm.
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5
Shape the gnocchi.
Dust the work surface with flour. Divide the dough into four portions, roll each into a log 1 to 2 cm thick and cut into 1 to 2 cm pieces. Shape each piece into a ball and press lightly with a fork so the tines create a ridged pattern.
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6
Steam the gnocchi.
Arrange the gnocchi in the Varoma tray and Varoma insert, add the remaining water to the mixing bowl, place the Varoma on top, close it and steam for 20 min / Varoma / speed 1.
Tip: The gnocchi can now be used however you like. They are particularly good with a hearty tomato sauce.
Video
Nutrition per serving
Floury potatoes are non-negotiable
The most important decision when making gnocchi is the variety of potato. Floury potatoes (such as Maris Piper, King Edward, or Bintje) have the highest starch content (at least 16 percent dry matter). That is the foundation for light gnocchi. Waxy varieties have less starch and more water, which results in sticky gnocchi.
Most supermarkets indicate the type on the label: “floury” is what you are looking for. “All-purpose” potatoes also work when nothing else is available. Never use waxy potatoes. At discount supermarkets, 1 kg bags of floury potatoes are often cheaper than 500 g branded bags.
Steaming instead of boiling: why no water
Most Vorwerk community recipes boil the potatoes directly in water. We use the Varoma insert and steam over water vapour. The advantage: the potatoes absorb no water, the starch content stays intact and the dough turns out less wet.
30 min at Varoma on speed 1 with 600 g water in the mixing bowl. Peel and quarter the potatoes beforehand so they cook evenly. If you leave the skins on: add 5 minutes extra and peel after cooking, which means a bit more work.
Semolina and flour: the Italian secret
Classic Italian gnocchi contain durum wheat semolina and soft wheat flour in a 1:1 ratio. The semolina provides bite and stops the gnocchi from falling apart during cooking. Pure flour makes the gnocchi soft and mushy. Pure semolina makes them hard and grainy.
If you do not have semolina to hand: use 200 g plain flour (Type 405) instead of 100 g semolina plus 100 g flour. The gnocchi will be softer, which is actually easier to shape for beginners. Professional Italian cooks use Tipo 00 instead of Type 405, but the difference is minimal.
1 egg yolk instead of a whole egg: less moisture
We use ONLY the egg yolk, not the whole egg. The egg white brings too much water into the dough, which makes the gnocchi sticky. The yolk binds without adding liquid. Leftover egg white: use for meringue or add to omelettes.
If you want to avoid leftover egg yolk: use 1 small whole egg (size S) plus an extra 20 g of flour. That compensates for the additional liquid. Vegan option: mix 1 tbsp ground flaxseed with 3 tbsp water and leave to soak as an egg substitute.
Shaping with fork ridges: why not smooth
Classic gnocchi have ridges on the surface pressed in with a fork. These are not just decorative: the ridges help sauce cling to the gnocchi. A smooth ball has a smaller surface area for sauce to hold onto.
Technique: divide the dough into 4 portions, roll into logs 1 to 2 cm thick, cut into 1 to 2 cm pieces, shape each piece into a ball, then press gently with the tines of a fork. Pro tip: dip the back of the fork in flour briefly before pressing, so the dough does not stick.
Steaming or boiling: the difference in taste
In this mixing bowl recipe we steam the finished gnocchi for 20 minutes in the Varoma. That is the Thermomix®-typical method. Classically, gnocchi are cooked in boiling salted water for 6 to 8 minutes until they rise to the surface. Both methods work.
Steaming advantage: gnocchi absorb no extra water and stay firmer. Boiling advantage: traditional style, faster (6 to 8 minutes instead of 20). For beginners we recommend steaming, as there is less risk of them falling apart.
Fresh for 2 days, frozen for 1 month
Serving them freshly cooked is always best. Leftover cooked gnocchi keep for 2 days in the fridge; reheat in a pan with a little oil. Uncooked gnocchi keep for 1 day in the fridge (dusted with flour, do not stack them).
Freezing works brilliantly: pre-freeze uncooked gnocchi individually on a baking sheet (30 min), then transfer to a freezer bag. Keeps in the freezer for 1 month. No need to defrost: cook directly from frozen in boiling water or the Varoma, adding 2 to 3 minutes extra cooking time.
What to serve with gnocchi
Classic: sage butter (melt 50 g butter with 8 to 10 sage leaves in a pan until golden, pour over the gnocchi, top with freshly grated Parmesan). Also great with Gorgonzola cream sauce, tomato sauce, red pesto or as a side dish alongside grilled meat.
Goes well with: Bolognese.
