Homemade Egg-free Gnocchi

Like most families, we eat a lot of pasta, so I decided to mix things up a bit with some home-made gnocchi. Lots of recipes seem to include egg, but this one is simply potato and flour. The resulting dumpling is light and needs to be treated with care, but the texture is not at all stodgy and works wonderfully with a rich tomato sauce.

Homemade Egg-free Gnocchi (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan – gluten-free if use gluten-free flour)

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Serves 2

  • 2 baking Potatoes
  • 1-2 tbsp Flour

- Bake the potato and then mash or rice the insides ( you want the potato to be as dry as possible)
- Beat in the flour, and bring together to a soft dough
- Split into four pieces and roll each into a long sausage shape
- Cut into 2cm length pieces and press a fork onto each to give a lovely gnocchi shape
- Leave to dry
- Bring a pan of salted water to a rolling boil
- Add a few gnocchi and cook briefly until they rise to the top (it takes 30 seconds max)
- Drain on kitchen paper
- Serve topped with your favourite sauce

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14 thoughts on “Homemade Egg-free Gnocchi

    • I’m not sure about sweet potatoes as they contain more moisture, so you’d definitely need more flour – I guess just add flour by eye until you have quite a dry dough. Let me know how they turn out :-)

  1. Your gnocchi look very professional and pretty! I’m baffled as to how little flour you used though, I needed way more than that when I made gnocchi! :D

  2. I have to try this! I found gnocchi recently and ever since I have been trying a variety of recipes I see with it, trying to find what is the best way of having it! :)

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