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added 12 months ago

Just leave out the egg and use a little bit more potato. I've made vegan gnocchi several times and that's all I did. The starch in the potato will be enough to bind everything together.

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Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being The New Mediterranean Diet Cookbook. She also raises olives and makes oil in Tuscany, providing firsthand experience for her forthcoming book about olive oil.

added 11 months ago

My Tuscan neighbor, who made gnocchi every Sunday for about 70 years, never used egg--just potato and enough flour to hold it together. And a plain tomato sauce on top.