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Mar 5, 2014 12:51 PM

Homemade gnocchi…egg or no egg?

I want to make gnocchi at home. Some recipes I've read call for eggs and some are egg free. Is one way better than the other or are they just different?

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  1. I done both....i prefer the lightness of without

    1. The egg helps hold it together.

      1. I don't know if it's "better" but in my quieter days, the one pasta I made was gnocchi: flour, egg, potato, salt. I have heard that the ones minus egg are lighter, but I've never mastered them.

        1. Without egg is very light. I prefer those. The egg makes them quite heavy and it doesn't change how it holds together in my opinion. I think I use one russet and half a cup of flour.

          3 Replies
          1. re: melpy

            1 russet potato
            1/2 cup flour, plus a little for rolling out the dough

            1.Peel the potato and cut it into large chunks.
            2.Boil the chunks of potato in water for 20 minutes.
            3.Drain thoroughly and put potatoes through a food mill (or ricer).
            4.Cool potatoes a little and add flour 1/4 cup at a time, mixing the dough together. Be careful not to over mix the dough.
            5.Roll the dough into approximately 1/2" wide ropes.
            6.Cut eat rope into 1" long pieces and roll each piece over the back of fork tines to create ridges for the sauce.
            7.Bring a pot of water to boil and lower gnocchi in using a slotted spoon. Be careful not to break up the gnocchi.
            8.Gnocchi are finished when they rise to the top.
            9.Top with sauce and cheese.
            Next time I think I would add a little salt to the dough. No need for egg however.

          2. Ditto to the comments above. I've been making gnocchi for a few years, and the egg does help to bind them together, so starting with an egg for your first few times is a good idea. It's easy to misjudge the dough and end up with something that breaks apart and disintegrates in the water.

            While some may disagree with this characterization, I see the egg as a type of "training wheels" for gnocchi making.