RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lunch/Dinner: Matzo Gnocchi w/Fresh Tomato Sauce - pareve
Zeidler's premise for developing the following recipe is that preparations for a seder are very labor-intensive so she creates recipes which are easy to prepare for the remaining meals of Passover. Karen Selwyn * * * * * * * * Matzo Gnocchi With Fresh Tomato Sauce Active Work Time: 15 minutes Total Preparation Time: 20 minutes GNOCCHI: 3 eggs, separated 8 1/2 cups water Salt Pinch freshly ground black pepper 1 to 1 1/2 cups matzo meal Beat egg yolks, 1/2 cup water, 1/2 teaspoon salt and pepper to taste with fork in small bowl. Set aside. Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes. Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with 1/2-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time. Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately. FRESH TOMATO SAUCE: 1/4 cup olive oil 1 onion, diced fine 4 tomatoes, finely diced 1 tablespoon sugar 6 basil leaves, minced Salt, pepper Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm. 4 to 6 servings. Source: "Quick Fix: The Rest of Passover" Judy Zeidler LA TIMES (on-line edition), 3/31/99
