Thermomix Ricotta Gnocchi with Browned Butter & Sage

by Tenina Holder
posted 15 Aug, 2019 (last updated 14 May, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    3hrs 20mins
  • Calories icon

When you want to go all in on a cooking challenge, why not make your own gnocci? Leverage your Thermomix to help create Ricotta Gnocchi with Browned Butter & Sage. There are 2 hours of cooling once you make the dough, but besides that, this recipe won't ask too much of your time. Once you have triumphed in making pasta from scratch, a simple sage and browned butter sauce is all that's left, so take care and keep it on a low heat so that you don't fall at the last hurdle. The result is a rich and sumptuous meal.



  • Parmesan cheese icon
    Parmesan cheese
    2.82oz/80g (about ½ cup)
  • Feta cheese icon
    Feta cheese
    3.53oz/100g (about ½ cup)
  • Ricotta cheese icon
    Ricotta cheese
    10.58oz/300g (about 1¼ cups)
  • Fresh basil icon
    Fresh basil
  • Sea salt icon
    Sea salt
    as needed
  • Bread flour icon
    Bread flour
    2.82oz/80g (about ¾ cup)
  • Water icon
    as needed
  • Salt icon
    as needed
  • Butter icon
    8.82oz/250g (about 1⅛ cups)
  • Fresh sage icon
    Fresh sage
    as needed


  1. Add parmesan cheese to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blitz - approx 15 sec, speed 10
  4. Then add feta cheese, ricotta cheese, fresh basil and sea salt to the TM5 bowl
  5. Blend - approx 20 sec, speed 6
  6. Then add bread flour to the TM5 bowl
  7. Knead - approx 20 sec, dough
  8. Transfer content of TM5 bowl to medium bowl
  9. Cover
  10. Cool in fridge - 2 hr
  11. Line a clean baking sheet with kitchen towel
  12. Flour lightly
  13. Pre-heat oven - low heat
  14. Add water and salt to a clean large saucepan
  15. Boil
  16. Roll dough into rounds
  17. Transfer dough to baking sheet
  18. Transfer dough to large saucepan bit by bit
  19. Boil until floating
  20. Keep warm - low heat
  21. Add butter to a clean frying pan
  22. Boil in frying pan - medium-high heat
  23. Add fresh sage to the frying pan
  24. Cook in frying pan until crispy
  25. Drain with paper towels
  26. Transfer gnocchi to frying pan bit by bit
  27. Fry in frying pan until light golden
  28. Transfer gnocchi to serving plate
  29. Garnish with parmesan cheese and butter

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