Eggs in Gnocchi???
Posted by Jane M on Dec 13, 2008 · Member since Feb 2006 · 373 posts
Does anyone know why some people put eggs in their gnocchi dough? The recipe I was given to use in class doesn't call for eggs and I have never put eggs in mine at home. I am trying to get my mind around what the purpose of putting an egg in there is. Yet one of the other students told me that in his restaurant they add egg to the dough.....couldn't tell me why though.
My guess would be that the different recipes come from different traditions/families down the years. And maybe fussy professional cooks who believe they can feel/taste a difference in the dough when they make/eat it. I would tend to think that pasta made with potato would be sticky-bindy enough without egg... but I have yet to try making gnocchi. :)
My mother always made gnocchi with eggs. I used the recipe from VWAV and it came out tasting the same as my mom's recipe so I can't really see the reason for eggs either.
all i know is that i failed at making gnocchi from scratch.
When I make gnocchi I don't use egg. I think some pastas have egg for flavor so maybe that's the case with some gnocchi recipes?
ps - I love gnocchi!
Probably for color too.
The recipe I use does not use eggs but I have seen many that do. I would think it also increases the protein content of the gnocchi.
I think the egg is used as a binder, but I've never made gnocchi with eggs so not really sure. In fact the only time I've made gnocchi is since I've been vegan.
I used this recipe but did need to add more flour than stated.
Hmm, I think I have some of the dough in my freezer. I think I'll take it out to have for dinner tomorrow. Mmmm, gnocchi!
Shelloid that recipe is exactly like what we used (except for the salt ...added to the water we boiled it in). Saw a recipe while I was googling for answers to the egg dilema....squash gnocchi!!! OHHHH ohhh ohhhh....got to try
Eggs in fresh pasta usually gives it a chewier texture (closer to the "al dente" you'd get from making it from dried pasta), and is also used in many fresh ramen noodles as well. I'm guessing this is why people add it to gnocchi (they just figure it's supposed to be in there, or they believe it will lend it some different texture), but the flour + potato combo makes it chewy enough as is. If it's in a recipe you're trying to veganize, I'd just leave it out.
Eggs serve the purpose of a binding agent in pasta. While it is not entirely necissary to use an egg in most pasta recipes it often does make them a bit richer in texture and taste, and in days of yore when you had a spare egg and no refrigerator on the farm, you for damned sure didn't waste it. =P
all i know is that i failed at making gnocchi from scratch.
Me too. I was told the egg was for binder. But I certainly needed something more like SuperGlue to stick that lot together...ended up with eggy mash.
My first attempt at gnocchi was a big mess too! Just got stubborn and kept at it. Recently I made gnocchi for 120 at school and they rocked the house! I was so happy.
The best instructions I've found on the web for making gnocchi is at veganyumyum.com. She gives step by step instructions (with pictures).
Right now though I am trying to make a recipe inspired by the hippy chef or whatever. Squash gnocchi....I am using butternut. The dough is a little different to work with.....ehhhhh
Mmmmm! Now I want gnocchi! Sweet potato gnocchi sounds delicious, doesn't it? I made gnocchi one time years and years ago and it came out really well. I don't think the recipe I used called for eggs.
Oh yes Sweet Potato Gnocchi sounds wonderful. I am a bit worried about the water content of a sweet potato though. I suppose it could be ok with a baked potato or so added. Seems like I saw a sweet potato gnocchi somewhere on this site once....but I don't remember if she added a baking potato to it though. At any rate I am up to my eyeballs in butternut squash gnocchi at the moment. I found that adding just a little pumpkin pie spice to the dough really brings out the flavor of the squash. I wanted to use nutmeg but when I moved I quess the nutmeg didn't move with me....at least I can't find it. I have to give the gnocchi a rest for a while .... running out of people to test eat it. "We're full.....seriously, we're full" the wusses.
Oh yes Sweet Potato Gnocchi sounds wonderful. I am a bit worried about the water content of a sweet potato though. I suppose it could be ok with a baked potato or so added. Seems like I saw a sweet potato gnocchi somewhere on this site once....but I don't remember if she added a baking potato to it though. At any rate I am up to my eyeballs in butternut squash gnocchi at the moment. I found that adding just a little pumpkin pie spice to the dough really brings out the flavor of the squash. I wanted to use nutmeg but when I moved I quess the nutmeg didn't move with me....at least I can't find it. I have to give the gnocchi a rest for a while .... running out of people to test eat it. "We're full.....seriously, we're full" the wusses.
Haha, the fools! I'll have some. :D
I'll send you some by mail...along with a pumpkin! ;)