Passover Gnocchi

Gnocchi di Peasch

Passover Gnocchi

 

  • 4 1/2 lbs of potatoes 
  • 2-3 eggs
  • 1 cup matzoh meal
  • 1/2 cup ground walnuts
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup freshly grated Parmesan cheese (optional)

Boil potatoes until just tender, about 20 minutes. Drain. Cool, peel, discard skin. Press potatoes through potato ricer or mash into large bowl. Stir in salt and pepper. Combine potatoes, eggs, matzoh meal and walnuts. Mix well (Add a little matzoh meal if too moist or sprinkle with water if too dry), and roll small handful of dough into rope about 1/2-inch thick. Slice into 3/4-inch pieces. Gently pinch each piece between your finger and prongs of fork for ribbed texture. Bring large pot of salted water to boil. Gently stir half the gnocchi into boiling water. After about a minute, dumplings will start rising to surface. Cook 40 seconds more until al dente, and quickly remove with slotted spoon or small strainer to bowl with oil, stirring gently to coat to prevent sticking. Repeat with remaining gnocchi. Heat olive oil in large, nonstick skillet over medium-high heat. Stir in red pepper flakes and some garlic:place as many gnocchi as will fit in one layer in pan. Cook until both sides are golden brown and crisped, 6 to 10 minutes (remove garlic sooner if too brown). Remove to warmed platter; top with butter, cheese or your favorite pasta sauce. Repeat with remaining
gnocchi.

*Recipe courtesy of “Rabbi Frank Tamburello”

 

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