As Yoni and I prepare for Pesach, there is an endless list of things that aren't kosher for Passover. So I've decided to focus on what we CAN eat! Last week, we did an unlevened test run. The result was some of the best food I've ever had. We'll share more recipes over the weekend, but here is a preview...
Sweet potato gnocchi matzo meal, served with a preserved lemon vinaigrette. Most recipes for preserved lemons call for a salt brine. But Indians make one with salt and sugar. It's less harsh and I prefer it.
1 medium large baked Sweet Potato
1 1/2 cup matzo meal
4 cups arugula
1/ tbsp chevre
1/2 tbsp salt (optional)
1. Let sweet potato cool.
2. Peel and mash.
3. Wet hands and kneed matzo meal and salt into sweet potato and egg one quarter cup of matzo at a time. Add matzo until dough forms a ball.
4. Roll dough into 4 balls.
5. Split balls in half and make into 1/2 inch wide snakes.
6. Cut into inch long pieces on the diagonal.
7. Heat oil in skillet.
8. Pan fry gnocchi in olive oil on medium high heat until golden brown on both sides.
9. Toss with arugula, a 1/4 cup preserved lemons, 1/4 cup preserved lemon brine, 1/3 cup olive oil and chevre.
Do you have any go-to recipes for passover? Share them in the comment section, email links to us at firstname.lastname@example.org and we'll include them in our weekend roundup of Passover Bites!