Eggless gnocchi recipe
Eggless gnocchi recipe - Gnocchi tossed in simple brown butter sage and garlic flavours.
- 2 potatoes
- 1.5 - 2 cups All purpose flour maida
- 1 tsp olive oil
- Salt as needed
- Butter 2 tbsp
- 3 garlic cloves large
- 2 tsp dried Sage or 3 fresh leaves
- ½ tsp black pepper freshly milled
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.
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.
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.
- 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.