Homemade Egg Free Potato Gnocchi

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Hi There, So You’re Ready To Make Gnocchi From Scratch?

Great, because you’re in the right spot. Here I’m going to show you how to make some beautiful, pillowy,  egg free, potato gnocchi.

Going plant based, I thought I had to say goodbye to my favourite pasta, noodles and gnocchi dishes, because so many of them are made with egg.

Thankfully, through some desperate research, I discovered egg was only introduced later on for added flavour. And if you’re like me, I like to keep it simple and it tastes just as good without egg.

I’ve made gnocchi a few times and every time, its been a fail…

Dough was too sticky and unworkable, resulting in me caking it with flour. That then turned into a dense hard to chew nugget…lol

Second time I made it, it turned out perfect and so pretty but as soon as I dunked them into boiling water, it dissipated into a huge pile of slop… Sad Face

So I decided, maybe I needed to do some research and voila! Perfect fluffy, delicate gnocchi.

If you haven’t checked out my “How to make Gnocchi Tips & Tricks” page, I highly recommend it, as it will make a whole lot of difference. Link below.

There you’ll find all the essential tips to getting that perfect tender, silky and fluffy gnocchi, Mmmmmm.

After researching and learning so much more about the art of making gnocchi, I’ve put them into practice and here is my recipe to a perfect, pillowy, egg free, potato gnocchi.

I hope you enjoyed it as much as I did and let me know how did you go with a comment below!

Di x

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Easy & Fast Potato Gnocchi Recipe


Course Main Course
Keyword Egg Free, Vegan
Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 258 kcal

Ingredients

  • 1 kg Potato Choose a variety that is suitable for mashing
  • 1 cup plain flour (roughly) sifted

Instructions

  1. Fill a large baking tray with rock salt, enough to cover the tray.

  2. Pierce some holes in the potatoes with a fork and lay them on top of rock salt

  3. Place tray in a pre heated oven and bake for 1hr at 200C degrees or until potatoes are soft.

    Note: Insure potatoes are soft and cooked through, this will help a lot with the mashing.

  4. Once potatoes are cooked, quickly peel the skins off and let them cool slightly.

  5. Using a potato ricer or a sieve, press the potatoes into a smooth and fluffy mash.

  6. Mix 1 cup of plain flour with every 453g of mash potatoes with a bench scraper till combined.

    Dough should be soft, not sticky and really delicate to handle.

  7. Gently knead dough into a ball and grab a handful of dough and roll it with the palm of your hands into a long roll.

  8. Cut rolls into smaller pieces (roughly 1 inch apart) and lightly dust them with a little flour to stop them from sticking.

  9. Place them on a lined tray (single layer) until you are ready to cook

  10. Repeat with remainder dough

To Cook

  1. Bring a large pot of salted water to boil

  2. Gently drop a small portion of the gnocchi to cook. 

  3. When gnocchi float, they are ready to be taken out. Repeat for remainder of gnocchi

  4. You can cook them as is or use a fork or gnocchi paddle and rub it against the gnocchi piece to create a pretty pattern

  5. Serve with your choice of sauce

Recipe Notes

Make sure potato’s are soft and cooked through for easy mashing/sifting.

Baking time for potatoes may vary depending on the qty and size of the potatoes. The smaller the spud, the quicker they cook.

Put your gnocchi in the freezer to firm up before cooking, for easier handling when transferring.

Gnocchi is best cooked when you are ready to serve. Good gnocchi is delicate and can get squashed and stick together if left too long in the colander after draining. So toss those fresh made gnocchi in your sauce immediately and eat up.

Alternatively keep cooked gnocchi separate in a single layer till ready to mix with sauce to avoid them sticking together.

And my favourite part in any cooking,  gnocchi can be frozen. Simply line them on baking sheet and put them in the freezer. Once firm, you can remove and put them in a airtight container or bag for re freezing. This will stop them from sticking together.

To cook, simply put them in hot water. No thawing or defrosting required! Easy!

Which ever way you cook them, I recommend keeping at least 1 cup of the pasta water for use in the sauce. The floury water will give your sauce a lovely silky texture and keeps those gnocchi soft and fluffy!

If your looking for a easier and faster version, check out my easy food processor gnocchi recipe, link down below. 

Di x

*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Easy & Fast Potato Gnocchi Recipe
Amount Per Serving (100 g)
Calories 258
% Daily Value*
Sodium 25mg1%
Potassium 1065mg30%
Carbohydrates 54g18%
Fiber 7g29%
Protein 9g18%
Calcium 80mg8%
Vitamin C 28.5mg35%
Iron 9.6mg53%
* Percent Daily Values are based on a 2000 calorie diet.

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