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Believe it or not, one of the very first things I made as a newlywed was gnocchi. I don’t know why I had my heart set on it, but it actually became something I made for fun a few times. Since then, I haven’t made it once, but I always order it in restaurants (duck gnocchi from Mike’s Bistro… yum), and I compare the taste and texture to my original recipe. It’s crazy how you can remember a taste so many years later.
I used my original recipe as a starting point in this recipe here, and I kept going till I got the texture that I felt matched the chometz version most closely. Gnocchi has a bad rap in the patchkeh category, but it doesn’t take that long, you get a lot out of this recipe, and it’s such a cost-effective appetizer!
3 medium russet potatoes, baked, cooled, and peeled
1 egg
salt and pepper, to taste
1/2 cup Manischewitz Potato Starch, plus more for rolling
2 large onions, diced
oil, for sautéing
1/2 cup Manischewitz Chicken Broth or other chicken stock
1/4 cup Baron Herzog Chenin Blanc or other white wine
salt and pepper, to taste
cooked chunks of steak or roast, sliced (see note)
24 gluten-free mini pie shells, prepared according to package instructions (optional)
Set a pot of salted water to a boil.
Mash the potatoes very well.
Gently mix potatoes with the egg, salt, and pepper. Add potato starch slowly, until it’s all incorporated.
Divide the dough into four parts. Roll each part into a stick.
Cut even rounds from each stick, and lightly roll each one with potato starch. If you’d like, you can roll each piece along the tongs of a fork to create a shape that makes it easier for the sauce to adhere to.
Drop a few pieces at a time into the pot of boiling water. When they rise to the top of the pot, remove using a slotted spoon and drain on paper towels.
Sauté the onions in oil until they’re a rich amber brown.
Add chicken stock, taking care to scrape the brown bits off the bottom of the pan. Allow to simmer down for about five to 10 minutes.
Then add the wine, seasoning, and meat. Mix well and remove from heat.
Pour the sauce over the gnocchi.
Place in prepared tart shells for a beautiful presentation.
Photography: Moishe Wulliger Styling: Renee Muller
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