Flour Gnocchi Without Potatoes
Gnocchi do not need a potato base. Flour can form the main body of the dumpling, from a simple water-based dough to the egg-rich mixture used for Parisian gnocchi.
Flour and water have their own character
A cooked flour-and-water dough has a mild flavor and a more cohesive bite than a potato-heavy mixture. It leaves the sauce in the foreground. The simple version here is vegan, with no egg or dairy in the dough.
Choux takes another direction
Parisian gnocchi belong to the flour-based family too, but butter and eggs give their dough a richer flavor and a different texture. Cheese and herbs can add still more character. Potato-free describes what these doughs share, not how every version tastes.
