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Eggless potato gnocchi


Raise your hand if you have never made potato gnocchi.

They are a basic preparation typical of Italian cuisine: a mixture of boiled or steamed potatoes, mixed with only flour. Yes, you understood correctly, my recipe does not include eggs! To make delicious and “potatoy” gnocchi, choose the right potatoes: the older ones are the best as they contain less water and are more floury. Potato gnocchi are recognizable by their rounded shape and grooves. It's not just a decoration, it will also serve to hold the sauce. To obtain good potato gnocchi, the quantity of flour is also very important: the less you use, the softer the gnocchi will be. Then try making gnocchi too! Whether it's Thursday or not.


  • 1 kg old harvest potatoes
  • 300 g farina 00
  • sale q.b.
  • extra durum wheat semolina flour
  • After washing the potatoes, place them in a pan with cold water until they are completely covered. Alternatively you can steam them.

  • Place the pan on the heat; when the water starts to boil, set the heat to minimum to prevent the skin from splitting and the potatoes from absorbing water. Salt to taste and leave to boil for approximately 25-40 minutes, taking into account the size of the potatoes. They should be tender. To check the cooking it is advisable to use a wooden skewer: if you do not feel any resistance up to the center of the tuber, the potato is cooked.

  • As soon as they are cooked they should be peeled while still hot, using a fork and a knife to avoid burning.

  • Mash them immediately with the potato masher (avoiding the food mill which would make them sticky), dropping the puree onto the pastry board, where they will be left to cool. They won't have to cool completely.

  • Make a well with the puree, add a pinch of salt and little by little the sifted 00 flour, working quickly with your hands and kneading well. You should obtain a smooth dough that is not too sticky. When it comes away from your hands and the cutting board, the dough will be ready. Remember: before adding more flour, make sure it is 100% absorbed.

  • Once you have obtained a compact and soft dough, divide the dough in two, form sausages and cut out cylinders of 2 cm in diameter. From each cylinder, with the help of a tarot or a smooth-bladed knife, cut portions of dough 2-3 cm long, thus obtaining the famous smooth gnocchi.

  • To obtain the classic rigagnocchi instead, you need to press with your thumb in the center of each piece of pasta and pass it on the appropriate rigagnocchi.

  • During preparation, line up the gnocchi on floured kitchen towels, or sprinkled with durum wheat semolina, to let them dry until ready to cook. When it's time to bake them, remove the excess flour.

  • The gnocchi should be cooked in plenty of salted water over medium heat, sliding them in after having collected them in the cloth on which they were spread. Once immersed in boiling water, they should be turned gently. They will be cooked as soon as they come to the surface. Using a slotted spoon or a spider, drain them and immediately transfer them to the sauce so they don't stick together.

The best potatoes for making gnocchi are the older ones, as they are more floury and contain less water. We recommend the white ones.
As a general rule, it is advisable not to add too much flour to the potatoes, even if you have the impression that the dough sticks to your hands: the gnocchi will be too hard. With too little flour, however, the gnocchi would fall apart in the cooking water.
If you don't have rigagnocchi, you can use the back of a cheese grater or the tines of a fork, floured with semolina flour.
The gnocchi can be frozen and eaten later: arrange them on a tray sprinkled with semolina flour, placing them next to each other but not touching; place the tray inside the freezer and wait for freezing; Once frozen, you can store all the dumplings in a food storage bag for up to 3 months. When you want to consume them, simply pour the gnocchi, still frozen, into plenty of boiling water.
To obtain colored potato gnocchi, add a coloring ingredient of your choice to the dough. The only precaution is to dry the ingredients well (particularly in the case of vegetables, to prevent them from emitting water and ruining the dough, especially if they are steamed), sautéing them for a few minutes in a non-stick pan without seasoning.
Doses 1 kg of potatoes
Pink gnocchi: 1 tablespoon of tomato paste
Yellow gnocchi: 1 sachet of saffron dissolved in very little water
Green gnocchi: 300 g of boiled spinach, well squeezed and chopped
Fuchsia gnocchi: 150 g of pre-cooked beetroot
Black gnocchi: 1 bladder or 1 sachet of squid ink
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