Gnocchi with matzo meal? And other ideas...
Am thinking of interesting ways to eat during Passover this year and after a successful first attempt making traditional gnocchi I thought that I might be able to make a pareve version using matzo meal in place of the flour called for in the recipe. Has anyone tried this with any success?
Any other delicious and interesting pareve recipe ideas are welcome as well, there is only so much matzo brei a girl can eat!
In my cooking class I have a week of, "I can't believe it's unleavened" dishes including the following:
Matzagna (soak the matza first for a couple of minutes, then place in pan like noodles
Matzacopita - I got this recipe from NPR: Layer sheets of matza with wet papertowel (about 15 sheets matza/paper towel). Flip over, cut into long strips, fill with spanikopita filling and shape like a triange/flag phyllo
Matzabrittle: I got this recipe from cooking light. Make a brittle (carmelized brownsugar, butter, etc), pour over toasted matza, bake till bubbly, then lay final layer of chocolate chips that melt onto the matza..
I love the challenge of using Matzo for things not typically assoicated with a dry piece of cardboard. I'm interested in reading other's "fun with unleavened foods"...please share yers!
Since gnocchi are generally made with potato anyway, potato starch is a more natural way to go for the dry ingredients. Here's a version that's a favorite by us. It's on a photocopied page and I've unfortunately lost the source (I'll keep looking)
2 10oz pkgs frozen leaf spinach
1 cup ricotta
1 cup grated parmesan
1/2 cup potato starch
2 egg yolks
1/2 tsp salt
Thaw & drain/squeeze spinach, and mix with remaining ingredients to make a dough. Form into gnocchi and boil until they float. (I find I have to let the dough rest, and then boil them a little extra, or else the potato starch doesn't fully cook).
Pour melted butter on top and sprinkle parmesan and bake in gratin dish, or serve with cheese sauce. (I use gorgonzola sauce)