Egg Yolk Sub for Vegan Potato Gnocchi
Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush.
Tips from this site may help (ie old potato,freshly baked and riced) with a vegan version but their recommended egg yolk recipe has me hoping for a breakthrough: Would other egg pasta substitutes have the desired effect of producing resilient pillows?
EVOO or Aquafaba show up in a few 'egg' noodle recipes; would that help? Or perhaps a potato protein based whole-egg replacer like Panaceg?
https://www.countrytrading.co/blogs/home-cooking/tips-to-make-perfect-potato-gnocchi
Best Answer
I prefer egg-yolk gnocchi but I’ve been successful in making yolk-free, pillowy, fluffy gnocchi by subbing out a couple of the russets (~1/5 the total weight of the potatoes) with yams or sweet potatoes in combination with my own invention that my spouse calls it “yuck yolk” because it looks like pet vomit. It's a combo of finely ground flax or ground chia seed soaked in a little aquafaba. The high Omega 3 content of flax can impart a fishy flavor so don’t overdo it.
The resulting gray mush should have a pudding-like texture. I lay riced potatoes on a cookie sheet as soon as they’re baked to let the steam out of them.
Then I sprinkle a small amount of the pudding-like ground seed/aquafaba mush over the potatoes and work it in with my fingers until it’s well distributed. I use about the same volume I would if I were using yolks (meaning, if I were using 1 yolk/lb potatoes, I’d use a seed/aquafaba pudding volume equivalent of 1 actual yolk).
Finally, I work in the flour until it feels right (holds together well enough to be rolled into the dough snakes from which the gnocchi is cut).
I’m afraid I can’t provide measurement guidance as I cook by feel, smell, taste, and never measure anything (unless I’m baking). I vary my recipe depending on intended use.
For example, if I want an ultra fluffy gnocchi for a light dish, I’ll use old dry potatoes and very little flour. If, on the other hand, I want to bake uncooked gnocchi in a sauce, I’ll increase the flour so that they hold together during a long submerged baking (this is a great thing to try with larger gnocchi baked in a marinara sauce).
Anyway, just have fun. Gnocchi is very forgiving. You can just make small batches and play around with proportions and egg substitutes until you nail it down.
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What is a substitute for egg in gnocchi?
Campanaro eliminates the egg entirely from his gnocchi and uses a combination of potatoes and flour for his base. He explains that the high starch content is actually superior to egg as a binder. The key is to avoid over-handling the dough \u2013 just mix it, cut it and cook it.What is a vegan substitute for egg yolks?
Coconut Milk. Coconut milk is commonly used to replace whipped egg yolks.Do you need to put egg in gnocchi?
Gnocchi is typically made with potatoes and flour, and can easily be made gluten-free when using gluten-free all-purpose flour. This recipe for gnocchi doesn't use egg, which means that it's safe for a vegan diet.How do you make gnocchi without eggs?
InstructionsHow to Make VEGAN GNOCCHI FROM SCRATCH with 3 INGREDIENTS!
More answers regarding egg Yolk Sub for Vegan Potato Gnocchi
Answer 2
Several online recipes call for adding olive oil to the dough to soften it. Is this something you've tried?
Answer 3
Unsweetened Applesauce will do the trick. 2 Tbsp for one egg.
Answer 4
The juices in a can of chickpeas has enough plant protein in it that you can use it for a egg sub in a meringue. Try chickpea juices.
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Images: Klaus Nielsen, Kaboompics .com, Nataliya Vaitkevich, Nataliya Vaitkevich