Ritz Escoffier-trained pastry chef, author, and kosher culinary teacher Paula Shoyer developed this savory gnocchi entree for her cookbook The New Passover Menu. The recipe may have been designed for the holiday, but because it contains no matzo meal -- and therefore no gluten -- it's ideal for year-round use for those with celiac disease or gluten intolerance. 

"Until I developed this recipe," Shoyer wrote of this recipe, " homemade gnocchi were never good to me. I had enjoyed gnocchi prepared by Italian chefs, but the few times I tried making them myself, the gnocchi dissolved in the boiling water. These, however, came out perfectly.You can serve them with the sauce featured here, as well as with a variety of alternatives, such as a few tablespoons of melted butter and fresh chopped sage leaves; simply with olive oil and grated cheese; or with pesto. It does take time to roll and shape gnocchi, so find some helpers."

Reprinted with permission from The New Passover Menu © 2015 by Paula Shoyer, Sterling Publishing Co., Inc.

Tip: The gnocchi themselves are are pareve, so if you'd prefer a non-dairy meal or side, you can top them with plain tomato sauce, or this vegan pesto sauce. 

See Also

Heirloom Tomato Salad with Goat Cheese and Arugula (Dairy, Passover)

PomegranateGranita (Pareve, Passover)

Ingredients

• 1 ½ teaspoons kosher salt
• 3 large russet potatoes (about 21/2 pounds/1360g)
• 3/4 cup (120g) potato starch, plus extra for dusting
• 1 large egg
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt, plus more for salting cooking water
• Black pepper
• 1 cup (240ml) tomato sauce
• 1/3 cup (80ml) light cream
• 1/3 cup (35g) freshly grated Parmesan cheese 

• Prep Time: 35 minutes
• Cook Time: 53 minutes

• Total Time: 88 minutes
• Yield: Serves 8

Preparation

To prepare the potatoes:

Bring a medium saucepan of water to a boil and add the kosher salt. Scrub the skins of the potatoes and cut in half; leave the peels on. Boil the potatoes until fork-tender, about 30 minutes. Drain the potatoes and return them to the saucepan; turn the heat to low and let the potatoes sit for 2 to 3 minutes, stirring once or twice, to dry them out.

To make the dough:

Let the potatoes cool just until you can peel them; the skin should come off easily.

Place the peeled potatoes in a medium bowl and mash them really well. Add the potato starch, egg, oil, salt, and pepper to taste, and mix well. Dump the dough onto the counter and knead for a few minutes. Place the dough in a bowl, cover with plastic wrap, and store in the fridge for 30 minutes.

To make the gnocchi:

Bring a large saucepan of water to a boil and add some salt. Divide the dough into six equal parts. Dust your hands with a little potato starch and roll each piece into a 1-inch-thick (2.5-cm) snake. Cut each snake into 3/4-inch (2-cm) pieces and roll each piece into an oblong ball. Press each ball into the tines of a fork to make lines.

Add the gnocchi to the boiling water in batches (each snake equals 1 batch) without crowding the pan. They will sink to the bottom of the pan. Once they bob to the surface, cook for 1 minute. Drain the cooked gnocchi in a colander and pour them into a serving dish.

To prepare the pink sauce:

Place the tomato sauce in a small saucepan over medium heat.

When the sauce starts to bubble, add the cream and stir. Turn the heat to low and cook until heated through, about 2 minutes. Ladle the sauce over the gnocchi, and add some black pepper and the Parmesan cheese.