Kosher for Passover Potato Gnocchi With Sage and Porcini Sauce

An Italian dish to mark the exodus from Egypt.

Courtesy of Mochi Ra’ad, Allora restaurant.

Difficulty level: Medium.

Ingredients:

1 kilogram potatoes
200 grams matza meal
1 egg, beaten
1 egg yolk
3 sage leaves
1 tablespoon butter
150 grams champignon mushrooms
30 grams porcini mushrooms (soaked in water if dried)
1/2 cup white wine
Coarse salt and white pepper
Olive oil

Directions:

1. Preheat oven to 180 degrees C. Sprinkle the salt into a baking pan and add the potatoes. Bake the potatoes in the oven for 45 minutes.

2. After 45 minutes, remove the potatoes. Chill and peel.

3. Mash the potatoes finely. Mix them with the egg and egg yolk, matza meal, a small quantity of white pepper and a teaspoon of olive oil. Knead until you get a dough with uniform consistency. If the dough has too much liquid, add a little matza meal.

4. Roll the dough into cylinders. Cut the cylinders into pieces about 2 centimeters long to form the gnocchi. Roll the gnocchi over the back of a fork, pressing gently. (This creates texture and helps the gnocchi hold the sauce).

5. Add 2 teaspoons of coarse salt to 1 liter of water and bring to a boil. Add the gnocchi.

6. The gnocchi rise to the surface of the water when they are done. As they cook, combine the butter, olive oil, sage and white wine with the mushrooms and saute in a frying pan over a medium flame. (If the mushrooms are dried, soak them in water and add them to the frying pan together with the water).

7. As soon as the gnocchi rise to the surface, lift them out with a slotted spoon and add them to the frying pan. Add salt and pepper and stir gently to coat the gnocchi with the sauce.
 

Ilan Amihai