📝 About This Recipe
Elevate your Passover table with these incredibly light and pillowy gnocchi, crafted specifically to meet Pesach dietary laws without sacrificing texture. By using potato starch as a binder for rich, riced potatoes, we achieve a melt-in-your-mouth consistency that rivals traditional wheat-based versions. Finished in a fragrant nutty brown butter sauce, this dish proves that holiday restrictions can lead to culinary masterpieces.
🥗 Ingredients
For the Gnocchi Dough
- 2 pounds Russet potatoes (scrubbed clean, skins on for boiling)
- 1 to 1.5 cups Potato starch (extra for dusting the work surface)
- 2 large Egg yolks (at room temperature)
- 1.5 teaspoons Kosher salt (plus more for the boiling water)
- 1/4 teaspoon Black pepper (freshly ground)
- 1/8 teaspoon Nutmeg (freshly grated)
For the Sauce and Garnish
- 6 tablespoons Unsalted butter (or parve margarine for a meat meal)
- 12-15 pieces Fresh sage leaves (whole leaves)
- 2 cloves Garlic (thinly sliced)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 cup Parmesan cheese (grated (omit for parve/meat meals))
- 1/4 cup Toasted walnuts (roughly chopped)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt and bring to a boil.
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2
Simmer the potatoes for 25-30 minutes until fork-tender but not falling apart. Keeping the skins on prevents the potatoes from absorbing too much water.
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3
Drain the potatoes and, while still hot, peel them using a clean kitchen towel to hold them. Pass the hot peeled potatoes through a potato ricer onto a large, clean baking sheet in an even layer.
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4
Allow the riced potatoes to steam and cool for about 10 minutes. This release of moisture is crucial for a light gnocchi texture.
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5
Gather the potatoes into a mound on your workspace. Drizzle the beaten egg yolks over the top, then sprinkle with 1 cup of potato starch, salt, pepper, and nutmeg.
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6
Gently fold the ingredients together using a dough scraper or your hands. Knead very lightly until a soft dough forms. Add more starch only if the dough is too sticky to handle.
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7
Divide the dough into 4 equal portions. On a surface lightly dusted with potato starch, roll each portion into a long rope about 3/4 inch thick.
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8
Cut the ropes into 1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges that will catch the sauce.
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9
Place the formed gnocchi on a baking sheet dusted with potato starch, ensuring they do not touch each other.
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10
Bring a large pot of salted water to a gentle boil. In a separate large skillet, melt the butter over medium heat.
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11
Cook the butter in the skillet until it begins to foam and turn golden brown with a nutty aroma. Add the sage leaves and garlic, frying until the sage is crisp (about 1-2 minutes).
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12
Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, which usually takes about 2-3 minutes.
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13
Use a slotted spoon to transfer the floating gnocchi directly into the skillet with the brown butter sauce. Add the lemon juice and a splash of the cooking water.
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14
Toss gently over medium-high heat for 1 minute to emulsify the sauce and slightly crisp the outside of the gnocchi.
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15
Remove from heat, garnish with grated Parmesan (if using) and toasted walnuts, and serve immediately while piping hot.
💡 Chef's Tips
Choose Russet or Yukon Gold potatoes for their high starch content; waxy potatoes will result in gummy gnocchi. Do not overwork the dough—knead just until combined to keep the texture light and airy. If the dough is too wet, add potato starch one tablespoon at a time; however, too much starch will make them chewy. Always cook a 'test' gnocchi first to ensure it holds together in the water before boiling the entire batch. For a meat meal, substitute the butter with a high-quality margarine or even duck fat for an extra decadent flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Israeli Chardonnay or a light Sauvignon Blanc. Serve alongside a bright arugula salad with lemon vinaigrette to cut through the richness of the butter. For a heavier meal, these serve as an excellent bed for braised brisket or short ribs. Top with additional fresh cracked black pepper and a drizzle of truffle oil for a gourmet touch. Serve in warmed shallow bowls to maintain the temperature of the delicate butter sauce.