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Gnocchi Arrabiata – Perfect for Passover!

This year I decided to experiment with a Passover version of gnocchi, and am I ever glad that I did!

It was a hit with the kids & the hubby and I decided that I should share it with you.

Passover Gnocchi

6 well-baked*, medium-sized yellow-fleshed potatoes, still warm (even hot!)  NOTE: It’s important that they be well-baked so that the flesh is very soft
2 egg yolks
1 c. potato starch
salt & pepper, to taste
Pinch of nutmeg (optional)

  • Place a large pot of salted water on stove top over high heat to bring to a boil
  • Meanwhile, cut potatoes in half & scoop flesh into a bowl (you can use a fork or a spoon for this, I prefer a fork as it flakes the potato nicely & requires less mashing afterwards)
  • Mash the potatoes well
  • Add egg yolks and seasonings to the potatoes & mix well
  • Add potato starch and knead together until a smooth dough forms
  • If dough is extremely sticky add some more potato starch (1-2 Tbsp at a time)
  • Form the gnocchi as desired.  I made little almond/olive-shapes about 1.5″ x 1/2″. I squeezed some so that my fingers made indentations (See photo)
NOTE: I usually make gnocchi by rolling into a ‘rope’ & cutting my gnocchi. I found this dough slightly too soft for that method.
  • Drop the gnocchi into the boiling water (about 24 at a time)
  • When the gnocchi float to the top they are ready (about 45-60 seconds!)
  • Remove with a slotted spoon and serve with desired sauce. Arrabiata, marinara, pesto or even olive oil & garlic are all excellent choices!
  • Enjoy!
  • Yield: about 4 servings (depends on how big a serving you like!)

CHEF’S TIP: Rather than discarding the potato skins from which you’ve scooped out the flesh, top with cheese (or even sauce & cheese) & pop under the broiler for a few minutes for a delicious snack of baked potato skins!

*Note: I bake my potatoes by pricking with a fork and placing in a 425-degree oven for about an hour, turning them over after the first 30 minutes.

For the Arrabiata:

6 scallions, chopped
2-3 Tbsp olive oil
1 Tbsp. vinegar
3 large cloves garlic, crushed
2  15oz cans tomato sauce
Crushed chilis/chili flakes, to taste

  • Sauté scallions in olive oil over medium-high heat until soft.
  • Add vinegar & garlic.  Sauté 30 seconds longer
  • Stir in tomato sauce
  • (OPTION: At this point you may choose to ladle some of the sauce into a separate saucepan to keep mild)
  • Stir in chili flakes
  • Allow to simmer over medium-low heat, stirring occasionally. (For both batches, if separated)

Bon appétit!

Please let me know how this goes over with your gang!

Have a great day!



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  1. My family loooved the gnocci – a bit time consuming to make but well worth it! Thanks for sharing this recipe…

    • Hi Leslie,
      I am so glad that you enjoyed it! It can take time, especially if making a larger batch, but if you get some ‘helpers’ it can go quicker (depending on the helpers LOL!). In any case, I’m so glad to hear that you enjoyed it 0 Thanks for sharing!

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