How to make eggless gnocchi in 7 easy steps

Follow our handy step-by-step guide to learn how to make gnocchi at home. Using just a handful of cheap ingredients, it's quick to cook, and total comfort food.

When Jamie was in Rome, Nonna Teresa showed him how to make gnocchi without using eggs and it’s a total game-changer. Follow our handy step-by-step guide and lift the spirits with some delicious food.

Serves: 6 to 8

Takes: 1 hour 30 minutes

You’ll need

1kg floury potatoes, such as Maris Piper, King Edward (all a fairly even size, as you’re going to cook them whole)

100g Tipo 00 flour, plus extra for dusting

1 whole nutmeg, for grating

Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands.

Cook the gnocchi 2 portions at a time so they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready. Remove with a slotted spoon and toss with the Quick tomato sauce below, then finely grate over a little Parmesan, to serve.

Quick tomato sauce

To rustle up a quick tomato sauce, simply fill a baking dish with ripe cherry tomatoes on the vine, leaving the vine on to add flavour as they cook. Season with sea salt and black pepper, add a pinch of dried chilli flakes, some finely sliced garlic and a drizzle of olive oil. Toss well, then roast in a hot oven for 10 to 15 minutes. Leave to cool slightly, then discard the vines, carefully pinch the blistered skins off the tomatoes, and you’ll be left with all that lovely, soft, sweet tomato flesh and tasty juices, ready to toss with your gnocchi.

Or, you could make your own pesto using the classic flavours of basil, pine nuts and Parmesan. If you don’t have those to hand, try these alternative flavour combos:

Use half basil and half rocket, walnuts, and pecorino.

Almonds and rocket.

Hazelnuts and flat-leaf parsley.

Cashews, coriander and a squeeze of lime.

TIP: If you don’t have a pestle and mortar, you can use a blender or food processor instead.