Polenta Gnocchi
Easy Thermomix Polenta Gnocchi Recipe – An Italian Classic with a Twist!
Cheesy Polenta Gnocchi made in the Thermomix!
Polenta Gnocchi is a delightful twist on the classic Italian dumpling, blending the creamy richness of polenta with the soft, pillowy texture we love in gnocchi. Traditional gnocchi, originating in Italy, is typically made from potatoes, flour, and egg, with each region adding its unique flair—like ricotta in the south or semolina in Rome. Polenta-based gnocchi, however, takes inspiration from Northern Italian cuisine, where cornmeal is a beloved staple. In this recipe, your Thermomix handles the polenta and mixing stages with ease, helping you create a comforting dish that’s perfect for pairing with your favourite sauces. Whether you're a gnocchi aficionado or trying it for the first time, this recipe offers a new way to enjoy the flavours of Italy.
I personally like them pan fried, but they are equally acceptable simply popped into boiling salted water until they float then added to your sauces.
Don't forget to check out all of our other gnocchi recipes, it is one thing we absolutely love to eat and once you have the dumpling part down, the rest is so simple. Happy mouth!
Ricotta Gnocchi with Browned Butter & Sage
Gnocchi with Blue Cheese Sauce
Pumpkin Gnocchi with Sage Brown Butter
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Need
- 100 Grams mozzarella, cubed
- 100 Grams parmesan cheese cubed
- 200 Grams coarse polenta
- 600 Grams liquid stock of choice
- 2 Pinches pink salt flakes BUY
- 100 Grams butter cubed BUY
- 2 eggs
- 240 Grams bakers or strong flour
- salted boiling water to cook
Do
- 1
Place cheeses into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 2
Place polenta, liquid stock and salt into the Thermomix bowl and cook 10 min/100°C/speed 4.
- 3
Add grated cheeses and butter and blend 1 min/speed 4.
- 4
Remove from the Thermomix bowl into another container or bowl to cool completely before proceeding. There is no need to wash the Thermomix bowl, you will be returning the polenta to finish blending the mixture.
- 5
When the polenta has cooled (it will be quite solid) crack the eggs into the Thermomix bowl and whiz them for a few sec/speed 6.
- 6
Add the polenta mixture back into the bowl in pieces and mix 1 min/speed 6 with the aid of the Thermomix spatula as required. You can stop and scrape down if needed. When fully emulsified and smooth, add 1/2 the flour and blend 10 sec/speed 6.
- 7
Add second half of the flour and blend 20 sec/speed 6 or until combined, without overworking the dough.
- 8
Line a baking tray with paper and dust it generously with sifted flour.
- 9
Dust a workbench generously with sifted flour as well.
- 10
Work with a small piece of the dough at a time and roll into a long rope. With a bench scraper, cut the dough into 10cm long pieces. Place onto the floured tray and place into the fridge until ready to cook. Freeze any extra to requirements, this recipe is pretty big and we ended up with 4 more servings for 3-4 ppl which I froze in ziploc bags in portion sizes. I will cook straight from frozen.
- 11
When ready to cook, bring a large pot of salted water to the boil and place the gnocchi in once there is a rolling boil. Once the gnocchi float to the surface, cook for 2 minutes longer then use a slotted spoon or sieve to remove, transfer them to a paper towel on a plate. They are ready to eat at this point, with sauces of your choice, but we pan fried ours in hot EVOO and just look at that beautiful result.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
