Had enough matzah yet?

So, are you getting sick of it already? I know we are all devout Jews who love our holidays and perform all of G-d's commandments with joy and love, but come on, be honest: Matzah for a week? Really? 

We are in the season of the counting of the Omer. At the end of it, we'll be going to Jerusalem with our first fruits to thank G-d for our newborn lambs, newborn wheat and newborn children. Are you thankful for your kids? OK, let me rephrase it: Are you sometimes thankful for your kids? I am always extremely thankful for mine. A. Because they are so amazingly wonderful and B. Because I know what it is to want them and not have them. As hubby likes to say "Aren't you happy you have kids to drive you nuts?"

One of the unexpected perks of having kids is when one of them turns vegetarian and gets a subscription to an alien magazine called Vegetarian Times. Then, when you try to fill your blog with interesting recipes and your mind has collapsed from overdoses of matzah, you can find new and exciting ideas (If you're brave enough to knock on the teenager's door and meekly ask if you can borrow the magazine.)

And guess what I found in a recent issue? Potato gnocchi. No big deal, except these have no flour in them, which makes them perfect for Pesach.



Potato Gnocchi for Pesach



2 1/2 pound russet or Idaho potatoes
1/2 tsp salt
1 large egg, lightly beaten
3/4 cup potato starch


1. Prick potatoes all over with fork. Bake at 350F for 45-60 minutes until soft to the touch. Slice open and let cool 10 minutes.

2. Scoop out the potato flesh (careful, it might still be hot). Mash it in a bowl or put through a potato ricer. Stir in the rest if the ingredients in the order listed, mixing well after each addition. Mix until the dough comes together and doesn't stick to the fork or your hands.

3. On a potato starch dusted surface, using half cup of dough at a time, roll it into a 3/4 inch thick rope and cut into 3/4 inch pieces . Set back of a fork atop each gnocchi and use the fork to roll it toward you, making light indentations with the fork tines. Store prepared gnocchi on a parchment paper lined baking sheet until you finished processing all the dough.

4. Bring a pot of salted water to a boil. Add gnocchi, and cook 2 minutes, or until they float to the top. Drain carefully and serve with cheese or pasta sauce.

Serves 6.



Thank G-d for kids. And for Pesach. And for making Pesach only one week long.....