Eggless Gnocchi in brown butter and sage

Eggless gnocchi recipe with a simple brown butter and sage seared in a pan. Soft, delicious homemade gnocchi with just flour, potato as main ingredients.

I have seen gnocchi making in several Youtube videos and was totally loving it. Dreaded to try pasta from scratch somehow. But recent attempts gave me confidence. Though we wont make often, we can make when we want to. Gnocchi was suggested by Laxmi when I posted pasta from scratch. She described the dish she had in a restaurant in such a way I was tempted to try.

Immediately I searched for gnocchi recipe and had it in my mind to try. Finally got some dried sage from Redmart. When I check for fresh sage, there was no stock. When I got my delivery, it was there 😪 Will definitely try with fresh sage once.

eggless gnocchi was so simple and delicious that we all had, Aj loved it as his snack after he came back from school. If you eat parmesan, I suggest to top with some parmesan cheese shavings. You can make it with oregano too if you do not get sage. Also you can add chilli flakes in place of black pepper.

You can make this healthier by using wheat flour and some vegetable like beetroot puree along or even spinach puree.

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5 from 1 vote

Eggless gnocchi recipe

Eggless gnocchi recipe - Gnocchi tossed in simple brown butter sage and garlic flavours.

Course Main Course

Cuisine Italian

Prep Time 20 minutes

Cook Time 15 minutes

Resting time 10 minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• 2 potatoes
• 1.5 - 2 cups All purpose flour maida
• 1 teaspoon olive oil
• Salt as needed

For tossing

• Butter 2 tbsp
• 3 garlic cloves large
• 2 teaspoon dried Sage or 3 fresh leaves
• ½ teaspoon black pepper freshly milled

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Instructions

• Cook potatoes until soft without letting it absorb excess water. I pressure cooked it for 3 whistles.
• Peel, mash or grate uniformly. No lumps should be there. You can also use potato ricer.

Prepare dough

• Once cooled completely,transfer to a clean counter top. Spread the potato.
• Start by adding 1 cup all purpose flour. Incorporate well and add in ½ cup to ¾ cup flour as needed so that you get a non sticky dough.
• Make sure to not over do the dough as it might make it rubbery. Rest the dough for 10 mins covered.

Shaping gnocchi

• Divide into 4 and roll each portion into a thick rope. Dust generously as it might be sticky now.
• It should be of uniform thickness. Cut into equal portions. Again dust them and set aside.
• Take a fork and place on the counter top. Rub each small cut portions away from you. Apply pressure at the end so that it curls as it gets the ridges from the fork.
• Repeat to finish and dust it to prevent from sticking to each other.

How to cook eggless Gnocchi:

• Bring to boil enough water with salt. Add gnocchi little at a time. Make sure the water boils well as you add.
• Once it gets cooked, it will float on the top. So stir occasionally for checking. Once done, you can strain from water and set aside.
• You can drizzle a little olive oil or even add a dash of the gnocchi cooked water to prevent sticking. Repeat to finish.
• You can divide into 3-4 batches to cook all of them.

Gnocchi in brown butter and sage:

• Heat a pan with butter. Once it melts, add well crushed garlic in medium flame. Add Sage too.
• Cook until you see the butter brown, taking care it doesn't turn black. Add some pepper and the cooked gnocchi to it.
• Toss or stir to coat the butter all over the gnocchi. Adjust the seasoning as per preference to serve.

Video

Notes

• Soft pliable dough gives best soft gnocchi. Over worked dough or dough with more flour gives chewy ones.
• Keep the cut portion of the dough less and equal sized. I kind of got carried away in shooting and did not do perfect sized. Some were over sized for my fork and some were smaller.
• Be delicate while rolling over the fork. If it does not curl by itself, you can also roll it.
• You can skip the fork portion and just press with you finger in middle or even poke with the fork in the mid for dents.
• Working with dusting flour in each stage helps preventing sticking together. You can tap away the excess before adding to water.

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Eggless Gnocchi method:

1. Cook potatoes until soft without letting it absorb excess water. I pressure cooked it for 3 whistles.
   
2. Peel, mash or grate uniformly. No lumps should be there. You can also use potato ricer.
   
3. Once cooled completely, transfer to a clean counter top. Spread the potato. Add salt, oil. Start by adding 1 cup all purpose flour.
   
4. Incorporate well and add in ½ cup to ¾ cup flour as needed so that you get a non sticky dough. Make sure to not over do the dough as it might make it rubbery. Rest the dough for 10 mins covered.
   
5. Divide into 4 and roll each portion into a thick rope. Dust generously as it might be sticky now. It should be of uniform thickness. Cut into equal portions. Again dust them and set aside.
   
6. Take a fork and place on the counter top. Rub each small cut portions away from you. Apply pressure at the end so that it curls as it gets the ridges from the fork.
7. Repeat to finish and dust it to prevent from sticking to each other.
8. Bring to boil enough water with salt. Add gnocchi little at a time. Make sure the water boils well as you add.
   
9. Once it gets cooked, it will float on the top. So stir occasionally for checking. You can strain from water and set aside. You can drizzle a little olive oil or even add a dash of the gnocchi cooked water to prevent sticking.
   
10. Repeat to finish. You can divide into 3-4 batches to cook all of them.
11. Gnocchi in brown butter and sage:
12. Heat a pan with butter. Once it melts, add well crushed garlic in medium flame. Add Sage too. Cook until you see the butter brown, taking care it doesnt turn black.
    
13. Add some pepper and the cooked gnocchi to it. Toss or stir to coat the butter all over the gnocchi. Adjust the seasoning as per preference to serve.
    

Serve as such or you can top it with some parmesan shavings. too. Skip the butter tossing and have it with your favorite pasta sauce.