Gnocchi, no eggs?

Posted on: Thu, 09/28/2006 - 10:46am
gvmom's picture
Offline
Joined: 08/24/2005 - 09:00

So today I got my new Williams-Sonoma catalog and I'm torturing myself looking at all the great kitchen stuff -- and of course, looking at the divine pictures of food! There's desserts, turkey, stuffing, a delicious sounding butternut risotto --- I'm salivating -- then comes along the recipe for Gnocchi! They've got a gnocchi ridger you can buy (good stocking stuffer idea, though a fork works just fine) -- but it all makes me want some gnocchi. What am I to do though, it uses eggs in the recipe. As far as I know this really needs eggs -- but I was wondering if anyone had made gnocchi using something besides eggs? I can taste the darn things as I sit here typing, and would really love to have some for real, but my younger son can't have eggs. HELP!!!!!

Posted on: Thu, 09/28/2006 - 12:57pm
ceross's picture
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Joined: 01/27/2004 - 09:00

I've never made gnocchi (though it is super yummy; a great comfort food) but I did find the following doing a Google search.
An easy egg-free pasta is gnocchi (pronounced "nyucky").
Boil/bake eight medium sized potatoes, and mash them (no
milk or butter, but then on this group you wouldn't anyway! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Be sure to remove the skin; trust me, you don't want it in
the pasta.
Add 1.5 to 2 cups (12 to 16 oz) of flour, and mix gently until
everything sticks together but does not stick to your hands.
Note: the more you knead, the more flour you'll require, and the
more flour you use, the more leaden the gnocchi become!
Pull off hunks of dough and roll into 1/2" (1.5cm) ropes. Cut
into half-inch pieces, and dust with flour. Roll each piece
over the back of a fork to make ridges (it's tricky...smoosh
the piece against the fork tines, then roll it down and off the
fork). Drop gnocchi into boiling salted water. When they float
to the surface (2-3 mins later) they're done. Serve with a
spicy tomato sauce, or maybe a soymilk-based cream sauce, if
you can have that.
kwvegan vegan
[url="http://www.annamariavolpi.com/page80.html"]http://www.annamariavolpi.com/page80.html[/url]
[url="http://www.ivu.org/recipes/italian/potato.html"]http://www.ivu.org/recipes/italian/potato.html[/url]

Posted on: Thu, 09/28/2006 - 1:02pm
gvmom's picture
Offline
Joined: 08/24/2005 - 09:00

Thanks ceross! I wouldn't have figured you could get it to stick together right and turn out without eggs -- but it sure seems like those recipes will work! I had a yummy plate of gnocchi with gorgonzola and prociutto a fews years back and wished I could just get a serving of gnocchi again -- now it looks like I'll be busy cooking this weekend!

Posted on: Sat, 09/30/2006 - 11:37pm
CarolynM's picture
Offline
Joined: 03/27/2001 - 09:00

I'm not sure if you are also dealing with a milk allergy, but I make gnocchi with equal parts flour and ricotta cheese. Very simple, no other ingredients. Turns out great.

Posted on: Thu, 09/28/2006 - 12:57pm
ceross's picture
Offline
Joined: 01/27/2004 - 09:00

I've never made gnocchi (though it is super yummy; a great comfort food) but I did find the following doing a Google search.
An easy egg-free pasta is gnocchi (pronounced "nyucky").
Boil/bake eight medium sized potatoes, and mash them (no
milk or butter, but then on this group you wouldn't anyway! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Be sure to remove the skin; trust me, you don't want it in
the pasta.
Add 1.5 to 2 cups (12 to 16 oz) of flour, and mix gently until
everything sticks together but does not stick to your hands.
Note: the more you knead, the more flour you'll require, and the
more flour you use, the more leaden the gnocchi become!
Pull off hunks of dough and roll into 1/2" (1.5cm) ropes. Cut
into half-inch pieces, and dust with flour. Roll each piece
over the back of a fork to make ridges (it's tricky...smoosh
the piece against the fork tines, then roll it down and off the
fork). Drop gnocchi into boiling salted water. When they float
to the surface (2-3 mins later) they're done. Serve with a
spicy tomato sauce, or maybe a soymilk-based cream sauce, if
you can have that.
kwvegan vegan
[url="http://www.annamariavolpi.com/page80.html"]http://www.annamariavolpi.com/page80.html[/url]
[url="http://www.ivu.org/recipes/italian/potato.html"]http://www.ivu.org/recipes/italian/potato.html[/url]

Posted on: Thu, 09/28/2006 - 1:02pm
gvmom's picture
Offline
Joined: 08/24/2005 - 09:00

Thanks ceross! I wouldn't have figured you could get it to stick together right and turn out without eggs -- but it sure seems like those recipes will work! I had a yummy plate of gnocchi with gorgonzola and prociutto a fews years back and wished I could just get a serving of gnocchi again -- now it looks like I'll be busy cooking this weekend!

Posted on: Sat, 09/30/2006 - 11:37pm
CarolynM's picture
Offline
Joined: 03/27/2001 - 09:00

I'm not sure if you are also dealing with a milk allergy, but I make gnocchi with equal parts flour and ricotta cheese. Very simple, no other ingredients. Turns out great.

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