Gnocchi (Italian potato dumplings) - Certified Thermomix person

The Italian way to eat potatoes. I suggest both a regular and a gluten-free option

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"Pasta la vista Baby!". Unknown

You will need

• 500g potatoes

• 1 egg

• 150g flour (for a gluten free option, I use 70g rice flour and 50g cornstarch)

• 60 g parmigiano

• 400g water

• 1 pinch salt

• For the pan version: add 20g butter, 1 pinch cayenne pepper, 1 ts parsley and 1 ts garlic powder

Instructions

1. Place water in the bowl

2. put the simmering basket into the bowl

3. Add pealed potatoes. Mix 25min/ Varoma/ Speed 1

4. Remove the basket. Clean and dry the bowl

5. Drain potato and transfer them into the bowl

6. Add remaining ingredients. Mix 2min/ Speed 2

7. Shape small portions of the dough into long "snakes"

8. On a floured surface, cut the snakes into small pieces (about 2cm)

9. Press each piece with a fork to give their stripped look

10. Bring a large pot of salted water to a boil

11. Add the gnocchi and cook them for about 2 to 3 minutes until they float to the surface

12. Drain the gnocchi and set them aside

13. Enjoy with grated cheese, asparagus sauce and spinach.

PS: I also love to eat them a bit crispy: In a pan, add butter, pepper, and parsley. Set over medium heat. Once the butter has melted, add the cooked gnocchi and garlic. Stir to combine for about 1min and serve immediately.