Eggless potato gnocchi are a first course that I love, you can dress them as you like, they pair well with many vegetable and fish sauces. Many think they are very difficult to make, but it’s not really like that, just follow a few tricks and you’ll see they will be perfect. First of all, use potatoes for gnocchi, white-fleshed potatoes rich in starch, preferably old because they have little water. Now let’s see how to cook the potatoes to get perfect gnocchi, my preferred method is steaming in a pressure cooker, it takes little time and the potatoes do not absorb water. You can cook them whole with the skin or peeled and chopped. Another way to cook potatoes is in foil in the oven at 300°F for about 40 minutes, the time may vary depending on the size of the potatoes and the type of oven. Grandmothers have always boiled them whole with the skin, but they still absorb water, so choose another cooking method if possible. If the potatoes absorb a lot of water, you’ll be forced to add more flour, and the gnocchi will be hard and rubbery. Choose whether to make them small like pearls or larger, it’s a matter of taste, and you can also choose whether to make the ridges with a fork or a special tool or leave them smooth. As you can see from the picture, we like them small and smooth. I recommend also checking other gnocchi recipes, you will surely find some other recipe to try in the future. Now let’s see how to make eggless potato gnocchi, and if you try them, let me know. Barbara
Here are other tasty recipes I recommend trying:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the Eggless Potato Gnocchi
- 1.1 lbs cooked potatoes
- 1.25 cups flour
- 1 pinch salt
- nutmeg (optional)
Tools
- Gnocchi Board
How to prepare the Eggless Potato Gnocchi
Let’s start preparing the Eggless Potato Gnocchi, boil the potatoes with the skin, or peel them and cut them into wedges and cook them steam, or cook them in foil in the oven, I usually cook them steam in a pressure cooker. Mash the potatoes with a potato masher and place them in a bowl, let them cool slightly but not completely.
Add the salt,
a grating of nutmeg
and mix everything,
add the flour
and mix everything with a fork,
then continue with your hands to knead well.
Place the dough on a floured board, form into ropes
and cut them with a knife, for convenience, I recommend not making them too large.
If you wish, you can make the classic ridges using the special tool.
or between the tines of a fork,
Bring water to a boil, salt it, and add the Eggless Potato Gnocchi a few at a time,
when they float, collect them with a slotted spoon,
put them in a bowl and add a little oil, mix so they don’t stick together, and continue cooking the remaining gnocchi.
Once you have cooked all the gnocchi, you can season them with the sauce you prefer, in my case the classic ragù.
How to store the Eggless Potato Gnocchi
You can store them cooked in the refrigerator for 2/3 days, or you can freeze them raw by laying them on a tray separately, and once frozen, you can transfer them to a bag.
