Eggless Potato Gnocchi
Gnocchi di patate senza uova
A simple potato, flour and salt gnocchi for an egg-free kitchen.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
Egg is not essential to potato gnocchi. This traditional-style version relies on dry floury potatoes, enough flour for structure and very light handling.
1 family-size batch · Preparation 30 min · Cooking 45 min
Ingredients
Dough
- Floury potatoes, skin on1 kg
- Plain wheat flour350 g
- Fine salt15 g
Method
Cook the potatoes in their skins until tender, then drain thoroughly.
Peel while still hot and rice onto the work surface so steam can escape.
Add the salt and flour, then work quickly and lightly just until a coherent dough forms.
Roll into ropes, cut into pillows and ridge if desired.
Cook in gently boiling salted water. Lift them as they float and finish immediately in the sauce.
Chef’s notes
- Without egg, the quality of the potato and moisture control matter even more.
- Do not compensate for wet potato by prolonged kneading. That makes gnocchi tough.
Allergens and diet
Gluten.
Vegan
Last refined · October 2026