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Gnocchi - egg or not?

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I made gnocchi last night that came out really well. The recipe was from Fine Cooking and called for 2 lbs or potatoes, 1 1/2 cups of flour & an egg. I also see that many recipes don't include an egg - just potatoes & flour (and salt). What would be the difference in the resulting gnocchi with and without eggs?

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  1. http://kathleendaelemans.com/stories_...

    Look under "Culinary Discoveries" right before the recipe begins at the bottom of the page.

    1 Reply
    1. re: HaagenDazs

      Another point of view regarding the addition, or not, of egg.

      http://www.101cookbooks.com/archives/...

    2. I can't respond to the egg question, but just wanted to add that I also recently made the gnocchi from the same (Fine Cooking) recipe. They turned out fantastic, and I'd never made gnocchi before. My Italian fiance' gave them his seal of approval. For sauce, I used Roland brand walnut-porcini "cream", which is more like a pesto, thinned with some of the gnocchi cooking water, some olive oil, and with grated parmigiano and minced parsley on top.

      1. You might find this thread useful -

        http://www.chowhound.com/topics/483399

        1. this is all very interesting to me. I saw a chef make gnocchi on the Today show this morning...she made it look so easy so I got out some cookbooks and found the egg or no egg debate...I love gnocchi but never thought that I would try to make it. I hope tol be trying it this weekend...might have to do some comparisons myself. hope it is good. don't want to be disappointed. will post my findings as soon as I do this.

          1. I compare Gnocchi with Spaetzle. Spaetzle without egg just doesn't make the grade, so I opt for egg in the Gnocchi.