Thermomix Potato gnocchi

Thermomix recipe 100% made in Italy for Potato gnocchi

Thursday gnocchi and here they are finally, I know that there already is the recipe on the basic book, but I will report my process, what we use when we do gnocchi at home.

Because as always everyone has their own, especially for traditional recipes, each family has its own and it often changes from region to region. So if you prepare the gnocchi in a different way and you like it, you do not have to change the procedure or the recipe, this is only the method we use at home, but it is certainly not the only one.

Potato gnocchi are a first course of the Italian culinary tradition, they are seasoned either with tomato sauce or sautéed with melted butter and fresh sage.

Gnocchi remind me of Sundays when I used to visit my grandmother as a child and I always found fresh pasta ready for lunch, often it wes gnocchi. They taste like home and are that comfort food that you miss when you leave home.

I leave you with the recipe for thermomix potato gnocchi.

See you for the next recipe!


Thermomix potato gnocchi

Course Main Course
Cuisine Italian
Total Time 1 hour 30 minutes
Servings 4


  • 1 kg potatoes
  • 300 gr plain flour or 00 flour or all-purpose flour
  • 1 egg
  • 1 pinch salt
  • 1 liter water


  1. Peel the potatoes, wash them, cut them into chunks and place them in the basket.

  2. Pour the water into the jug with a pinch of salt, insert the basket and cook: 20 min. Varoma, speed 1.

  3. Remove the basket and drain the potatoes well.

  4. In the clean jug put the cooked potatoes, blend: 10 sec. speed. 3. Add the flour, a pinch of salt and the egg, knead: 20 sec. speed 3-4 (the mixture must be smooth and homogeneous), in case add a little flour.

  5. Pour the mixture onto the work surface, divide it into several pieces and make two rolls with a diameter of 2 cm each.

  6. Cut them into small pieces and pass them on the appropriate cutter or on the prongs of a fork (as I did).

  7. Let them rest for half an hour on a floured cloth.

  8. Boil them in abundant salted boiling water and remove them with the perforated scoop as they rise to the surface (so they avoid sticking).

  9. Season them to taste and serve them… Buon appetito!

Recipe Notes

You can also freeze them on a floured tray, slightly spaced from each other and once frozen, transfer them to a plastic food bag and put them in the freezer. They do not need to be defrosted, they can be cooked immediately.

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