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Potato Gnocchi (D, KLP, TNT)
Source: Esther Surdut's "New Pesach Cookbook," Cape Town, South Africa
Serves: 4-8

3 medium potatoes
salt to taste
1 egg lightly beaten
1/2 cup cake meal
1/2 cup potato flour (sift the 2 flours together)

Boil potatoes until tender. Drain, peel and mash.

Add the egg, salt and most of the flour, mix until you have a soft dough that is not sticky and is easy to work with. Let dough rest for half hour.

Divide dough into 4 portions (or more) and roll each portion into a long sausage shape about 3/4" thick. Cut into 1" slices and press against the prongs of a fork to make indentations on the gnocchi. Bring a large saucepan of lightly salted water to the boil.

Add gnocchi a few at a time until they rise to the surface. Remove with a slotted spoon. Place in a serving dish, add the Pesto Sauce (click here for recipe) and garnish with extra grated cheese and some olives.

Poster's Notes:
Beren Ornstein of Columbus, Ohio writes: "I made this two years ago (for Pesach) for my fiancé's cousin, who dropped in for dinner. She raved about them to my mother-in-law. It's so nice to have a non-matzo-related carb at the table during Pesach! I think it feeds about 4 as dinner, and 6-8 as a side dish. They are dense little things, and quite filling."

Posted by Norene Gilletz

Nutritional Info Per Serving: N/A