Gnocchi Egg-less Recipe | How to make Gnocchi Egg-less Recipe

By pooja khanna  |  9th Jun 2016  |  
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  • Gnocchi Egg-less Recipe, How to make Gnocchi Egg-less Recipe
Gnocchi Egg-less Recipeby pooja khanna
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

35

0





Video for key ingredients

  • How to make Pesto

About Gnocchi Egg-less Recipe Recipe

Gnocchi are mini dumpling - like pasta made from potatoes, much like instant pasta. Good Gnocchi is always fluffy – like pillows, light, and airy. ILet’s begin with the correct pronunciation first – and say NOK-EE, or NYOK-EE. Yes you got it!

Gnocchi Egg-less Recipe is a popular aromatic and delicious dish. You can try making this amazing Gnocchi Egg-less Recipe in your kitchen. This recipe requires 15 minutes for preparation and 30 minutes to cook. The Gnocchi Egg-less Recipe by pooja khanna has detailed steps with pictures so you can easily learn how to cook Gnocchi Egg-less Recipe at home without any difficulty. Gnocchi Egg-less Recipe is enjoyed by everyone and can be served on special occasions. The flavours of the Gnocchi Egg-less Recipe would satiate your taste buds. You must try making Gnocchi Egg-less Recipe this weekend. Share your Gnocchi Egg-less Recipe cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like pooja khanna for inputs. In case you have any queries for Gnocchi Egg-less Recipe you can comment on the recipe page to connect with the pooja khanna. You can also rate the Gnocchi Egg-less Recipe and give feedback.

Gnocchi Egg-less Recipe

Ingredients to make Gnocchi Egg-less Recipe

  • 2-3 potatoes
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup all-purpose flour, plus more if needed
  • One pot of boiling water with a generous dash of salt + drizzle of oil
  • For the Basil pesto -- 3 good handfuls fresh basil , leaves picked
  • 1/3rd cup of pine nuts, very lightly toasted
  • 1 clove garlic
  • 1/4th cup of Parmesan cheese, freshly grated
  • 1/2 cup of olive oil
  • 1 small squeeze lemon juice
  • Salt to season
  • To assemble --- 1 tablespoon of oil
  • 2 cloves of garlic chopped
  • 1/4th cup of sliced mushrooms
  • few pine nuts to garnish

How to make Gnocchi Egg-less Recipe

  1. For the pesto - Combine all ingredients in blender. Blend until paste forms, stopping often to push down basil. Add cheese and salt; blend until smooth. Transfer to small bowl with a drizzle of olive oil on the top.
  2. For the Gnocchi - preheat the oven to 400* F. Place the potatoes on a baking sheet and bake until they are tender when poked with a fork.
  3. This should take about one hour. When the potatoes are done, immediately slice them open to let the steam out. Run the hot potatoes through a potato ricer or grate them.
  4. Sprinkle the potatoes with the salt and adjust according to your liking.
  5. Sprinkle flour onto your clean counter or cutting board. Knead the potatoes until the dough just comes together. If its still loose, add more flour one tablespoon at a time.
  6. Tip- Pinch off a piece of dough and roll out into a tube. Cut it into a few pieces and boil it to make sure it holds its shape. If it falls apart in the water, this means you need to knead the dough a bit more.
  7. When right, the gnocchi will float to the top and look a little ragged, but hold together, when ready.
  8. Set the dough aside while you clean the work surface and dust it with a little more flour, then return and flatten it into a square about 1.5cm thick. Divide this into 1.5cm-wide strips, then roll these into log shapes and cut them into 1cm
  9. Dust these with flour, and roll each over the tines of a fork, pressing your thumb into the back so you have an indentation on one side and grooves on the other. Put the finished gnocchi on a flour-dusted tray.
  10. Bring a large pot of water to a boil; add a few pinches of salt and drizzle of oil. Add the gnocchi to a boiling water a few at a time. Adjust the heat so the mixture doesn’t boil too vigorously–it should be more like an aggressive simmer.
  11. When the gnocchi rise to the surface of the water, they are done. Remove them with a slotted spoon or mesh strainer.
  12. In another non stick pan, heat some oil and add the boiled gnocchi along with some chopped garlic. Add some mushroom slices and Saute for few minutes on low heat.
  13. When the gnocchi gets little golden color turn off the heat and add the pesto. Serve with some roasted pine nuts on the top along with fresh green parsley. Don't forget to adjust the seasoning and enjoy !

My Tip:

I used pesto on my gnocchi, you can go ahead with any tomato based sauce too. Tip - If you make the pesto a day ahead, add the lemon juice at the last minute and this will allow the herbs to stay fresh.

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