One dish that shows up at the Passover seder in my family every year is matzah balls in tomato sauce. This is a more refined version of that dish, and it’s pretty simple to make.

For the “gnocchi” I combined an egg with matzah meal. After it was thoroughly combined, I rolled it out into a dowel, and then cut it into 3/4 inch pieces. Then I set them aside to dry out a little, which was a key step in the process.


The sauce is simple as well. In oil, I sauteed onions, and then sliced some canned artichokes in half and lay them face down in the oil. When browned, I turned them over, added some lemon juice, marjoram, and some canned tomatoes, and seasoned everything.

When the “gnocchi” had dried out, I pressed them against the tines of a fork to get the traditional shape, and dropped them in boiling salted water. They didn’t take long to cook, maybe 4-5 minutes. Afterwards, I pulled them out of the water and added them to the sauce. I cooked them together for a minute or two, and then turned off the heat.

It’s fInished with a splash of oil, some fresh marjoram, some more lemon juice, and parmesan cheese.

Posted by Howard


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