Eggless Gnocchi in White Sauce, How to make Eggless Gnocchi

Creamy Béchamel Gnocchi (Eggless & Easy) is soft, pillowy gnocchi mixed in a smooth and creamy white sauce. It melts gently with every bite. On days when I want something warm, simple, and comforting, I make this bowl. It’s one of my favorite easy-to-go pastas. The mild, milky sauce and soft gnocchi feel soothing and cozy. There is nothing fancy here — just a few basic ingredients coming together to make a quick, homely meal. This is the dish I choose when I want a warm dinner without spending too much time in the kitchen.

A Bite of History – Eggless Gnocchi in White Sauce

Béchamel is one of the oldest French sauces. It started as a simple mix of butter, flour, and milk, and later became the base for many classic dishes. Gnocchi comes from Italy, where soft potato dumplings were made as a warm and comforting meal. When both come together, you get a gentle bowl of tender gnocchi in smooth white sauce — simple, timeless, and delicious.

Fun Fact

Gnocchi was once made with breadcrumbs before potatoes became common in Italy!

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Ingredient Roles in Eggless Gnocchi and Substitutes

Ingredient	Role in the Recipe	Substitutes
Potatoes	Gives gnocchi its soft, pillowy texture; acts as the main base.	Sweet potato, pumpkin, or mashed cauliflower.
All-Purpose Flour	Binds the dough and helps shape gnocchi without eggs.	Whole wheat flour, millet flour, gluten-free flour.
Butter	Forms the roux and gives richness to the white sauce.	Olive oil or vegan butter.
Flour (for roux)	Thickens the béchamel and gives it a smooth consistency.	Cornflour slurry (for a quick light sauce).
Milk	Creates the creamy body of the béchamel sauce.	Almond milk, oat milk, or regular cream.
Cheese (optional)	Adds flavor and makes the sauce more comforting and rich.	Parmesan, cheddar, or nutritional yeast (vegan).
Salt & Pepper	Seasoning to balance the creaminess.	Add herbs, chili flakes, or nutmeg for variation.

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Eggless Gnocchi in White Sauce, How to make Eggless Gnocchi

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Main Course / DinnerCuisine: Italian (with a simple homestyle twist)Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Soft, pillowy eggless gnocchi tossed in a creamy béchamel sauce for a quick and comforting pasta meal.

Ingredients to make Bechamel Gnocchi (Eggless)

For the Gnocchi
2 cups 2 Boiled and mashed starchy potato/
(Russet/Yukon; about 450–500g mashed)
1 to 1¼ cup, 1 to 1¼ All-purpose flour
½ teaspoon, ½ Salt
1½ teaspoon, 1½ Olive oil (optional)
For the Béchamel (White Sauce)
2 tablespoon, 2 Butter
1½ tablespoon, 1½ All-purpose flour
1½ cups, 1½ Milk
Salt and pepper to taste
2–3 tablespoon, 2–3 Grated cheese (optional, for extra creaminess)

Directions to make Eggless Gnocchi in White Sauce

Prepare the Gnocchi
Boil potatoes whole with skin until fork-tender.
Peel and mash while warm — smooth and lump-free.
Make Eggless Gnocchi dough
Add salt and ¾ cup flour, gently mix, and add more flour as needed until dough is soft but not sticky.
Do not over-knead — 20–30 seconds is enough.
Divide dough into 4 pieces, roll into ropes, and cut into small gnocchi pillows.
Optional: roll each piece on a fork for ridges.
Cook the Gnocchi
Bring a pot of salted water to boil.
Drop gnocchi in small batches.
They are done when they float to the top (1–2 minutes).
Remove immediately and set aside.
Make the Béchamel Sauce
Heat butter in a pan.
Add flour and whisk for 20–30 seconds until lightly bubbly (do not brown).
Slowly pour in milk, whisking continuously to avoid lumps.
Cook until thick and smooth.
Add salt, pepper, and cheese (if using).
Combine
Add the cooked gnocchi to the warm béchamel sauce.
Toss gently until coated.
Serve warm with extra cheese or chili flakes.

Notes

1 cup = 250 ml

Directions to make egg;ess gnocchi in white sauce with step by step images

Prepare the Gnocchi
Boil potatoes whole with skin until fork-tender.
Peel and mash while warm — smooth and lump-free.
Make the Gnocchi Dough
To the grated boiled potato, add olive oil, salt, and ¾ cup flour, then gently mix everything together, adding more flour only as needed until the dough is soft but not sticky. Do not over-knead — 20–30 seconds is enough.
Cut the Gnocchi
Divide the dough into 4 pieces, roll each into long ropes/logs, and cut them into small gnocchi pillows.
Shape the Gnocchi
Roll each piece gently on a fork to create ridges that help the sauce cling better.
Cook the Gnocchi
Bring a pot of salted water to a boil, drop the gnocchi in small batches, and cook until they float to the top (1–2 minutes). Remove immediately and set aside.
Make the Béchamel Sauce
Heat butter in a pan. Add flour and whisk for 20–30 seconds until lightly bubbly (do not brown).
Slowly pour in milk, whisking continuously to avoid lumps. Cook until thick and smooth.
Add salt, pepper, and cheese (if using).
Combine
Add the cooked gnocchi to the warm béchamel sauce.
Toss gently until coated. Serve warm with extra cheese or chili flakes.

Pro Tips to make perfect and tasty Eggless Gnocchi in White Sauce

Use starchy potatoes like Russet or Yukon Gold for soft, pillowy gnocchi.
Mash while warm to avoid lumps and get a smooth dough.
Do not over-knead — it makes gnocchi chewy. Just bring the dough together.
If the dough feels sticky, add flour 1 tbsp at a time until it’s just soft and non-sticky.
For a silkier béchamel, whisk continuously while adding milk to avoid lumps.
If the sauce thickens too much, loosen with 1–2 tbsp warm milk.
Serve the gnocchi immediately — it tastes best fresh and creamy.