I have some Jewish friends who are observing Passover, which means no chametz, aka leavened bread, which can lead to some cravings in the middle of the week, as one might imagine. Well, today, we have a Kosher-for-Passover Gnocchi recipe that should satiate those cravings and keep you going until the end of the Passover week. We’ll be making the Gnocchi from scratch, which makes this really good. We adapted this recipe from two books, Meatballs and Matzah Balls by Marcia A. Friedman, and Celebrate the Jewish Holidays by Racheli Morris, to make a tasty Passover dinner. You don’t have to be Jewish to enjoy this delicious recipe, but if you are, you still can.
This dish is intended to serve 4 people.
Equipment You Need:
- Potato Peeler
- Large Pots with Lid
- Stirring Utensil
- Paper Towels
- Large Bowls
- Potato Ricer or Masher
- Baking Sheet
- Parchment Paper
- Large, Non-Stick Skillet
- 1 pound of Unpeeled Potatoes
- 3/8 Teaspoon Salt
- 3/4 Cups Kosher for Passover Matzoh Cake Meal
- 1/4 Cup Kosher for Passover Potato Starch
- 2/3 Cup Extra-Virgin Olive Oil
- 3 Large Garlic Cloves
- 1/2 Cup or 1 Stick Kosher for Passover Butter
- 3 Tablespoons Chopped Parsley
- 1/2 Cup Sun-Dried Tomatoes
- 1 Tablespoon Thyme
- 1 Cup Kosher for Passover Fresh Grated Parmesan Cheese (optional)
- Enough Water to fill large Pot
- Additional Salt and Pepper to taste
- Chili Pepper Flakes if desired.
- Slice tomatoes and garlic long-wise.
- Place baking sheet with parchment paper on top.
- Boil potatoes to just before being tender, which should take about 20 minutes, then drain pot through strainer.
- Let potatoes cool, then peel and discard skin.
- Mash potatoes, either with potato ricer or masher.
- Add Salt and Pepper to potatoes, as desired.
- In a large bowl, combine matzoh cake meal and potato starch and whisk together.
- Combine mix with potato mash and knead for 1 minute. Dough should be smooth and slightly sticky. If too dry, sprinkle with water. If too wet, add more potato starch.
- Boil salt water in large pot.
- Roll a handful of dough into a small rope. The rope should be about a 1/2 inch thick.
- Cut into pieces about 3/4 inches long and pinch ends.
- Put Gnocchi pieces on parchment paper.
- In a large bowl, put 1/4 cup in olive oil and set to the side.
- Put half of Gnocchi in boiling salt water while gently stirring.
- Wait for Gnocchi to rise, which should take a minute, then wait about 40 seconds more.
- Quickly remove Gnocchi when al dente or firm with slotted spoon or small strainer to the bowl filled with oil. Stir quick to coat and prevent Gnocchi from sticking to each other.
- Repeat steps 14-16 with remaining batches.
- Heat remaining oil in skillet with medium-high heat.
- Stir in parsley, garlic, thyme, and chili flakes.
- Put in Gnocchi to fill one layer of skillet.
- Cook both sides until each is a golden brown. This should take about 6-10 minutes.
- Repeat steps 18 to 21 with remaining Gnocchi.
- Top with Parmesan and sun-dried tomatoes.
- To make this Vegan: Don’t add cheese or use a vegan cheese alternative.
- Kosher for Passover Notice: If all ingredients used are Kosher for Passover, then you’ll have a Kosher for Passover meal.
- This recipe isn’t low carb, though it might be possible to make Gnocchi with fathead pizza dough made with cheese however, I’ve yet to figure out how to do this and have it taste like Gnocchi. If you’ve figured this out, please let us know in the comments below.
Like this recipe? Let us know in the comments below!