Wholesome & Easy: Our Go-To Spinach or Broccoli Quiche (Plus a Passover-Perfect Crustless Version!)

by | Apr 8, 2025 | Recipes

Finding versatile and satisfying meals that cater to everyone’s needs and dietary restrictions can sometimes feel like a puzzle. This easy Spinach or Broccoli Quiche has become a real winner in our family. It’s packed with wholesome goodness, simple to prepare, and can be enjoyed for breakfast, brunch, lunch, or even a light dinner.

As a busy parent, I love that this recipe is adaptable—you can easily swap the vegetables based on what you have on hand or what your family prefers. Plus, it makes two quiches—one for now and another to go in the freezer. As Passover approaches, having a delicious and compliant option is always a priority. That’s why we’ve included a fantastic crustless variation that utilizes cake meal instead of flour, making it perfect for the holiday!

The Beauty of Cottage Cheese & Veggies

This quiche gets its creamy base from cottage cheese, which is blended until smooth for a delightful texture. Adding spinach or broccoli (or a combination!) boosts nutrients and flavor. It’s a fantastic way to sneak in some extra veggies; even my pickier eaters enjoy it.

Tips for a Perfect Quiche (and Veggie Variations!):

  • Drain Those Veggies! Whether you’re using spinach or broccoli (or any other moisture-rich vegetable like sautéed mushrooms or onions), make sure to drain them very well after cooking. Excess moisture can lead to a watery quiche. For frozen spinach or broccoli, thawing completely and then squeezing out the excess water is crucial.
  • Blend for Smoothness: Blending the cottage cheese creates a smoother and more appealing texture for the quiche filling. A regular blender or an immersion blender works great for this.
  • Cheese Choices: We often use Swiss or mozzarella cheese for its mild flavor and meltiness, but feel free to experiment with other cheeses like cheddar, Gruyere, or even a bit of crumbled feta for a different taste profile.
  • Seasoning is Key: Don’t be shy about pepper and garlic! Adjust the seasonings to your liking. You can add other herbs like onion powder or a pinch of cayenne pepper for extra flavor.
  • Pre-Baking the Crust (Traditional Version): Pre-baking the pie crust helps prevent a soggy bottom. Bake it for about 10-15 minutes before adding the filling. Make sure to poke a few holes in the crust to keep it from rising too much.

Our Go-To Spinach or Broccoli Quiche Recipe:

Yields: 2 quiches (9-inch pies) or one larger baking dish

Prep time: 20 minutes

Cook time: Approximately 1 hour

Ingredients (Traditional with Crust):

  • 4 cups cottage cheese
  • 2 (10-ounce) packages of frozen chopped spinach or broccoli, thawed and drained very well
  • 6 large eggs or 12 egg whites, beaten
  • 6 tablespoons all-purpose flour (or equivalent in bread crumbs)
  • ½ pound (2 cups) shredded Swiss or mozzarella cheese
  • Pepper and garlic powder to taste
  • 2 (9-inch) pre-baked pie crusts

Instructions (Traditional with Crust):

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mash the cottage cheese with a fork or blend it for a smoother consistency.
  3. Add the well-drained spinach or broccoli to the mashed cottage cheese.
  4. Stir in the beaten eggs (or egg whites), flour (or bread crumbs), shredded cheese, pepper, and garlic powder. Mix everything together thoroughly.
  5. Pour the mixture evenly into the two pre-baked pie crusts.
  6. Bake for approximately 1 hour or until the quiche is set and lightly golden brown.
  7. Let the quiches cool slightly before slicing and serving.

Passover Crustless Spinach or Broccoli Quiche Variation:

This variation eliminates the need for a crust, making it perfect for Passover. The cake meal helps to bind the ingredients.

Ingredients (Passover Crustless):

  • 4 cups cottage cheese
  • 2 (10-ounce) packages of frozen chopped spinach or broccoli, thawed and drained very well
  • 6 large eggs or 12 egg whites, beaten
  • 6 tablespoons cake meal
  • ½ pound (2 cups) shredded Swiss or mozzarella cheese
  • Pepper and garlic powder to taste
  • Cooking spray (kosher for Passover)

Instructions (Passover Crustless):

  1. Preheat oven to 350°F (175°C). Grease two 9-inch pie dishes or a similar-sized baking dish with kosher for Passover cooking spray.
  2. In a large bowl, mash the cottage cheese with a fork or blend it for a smoother consistency.
  3. Add the well-drained spinach or broccoli to the mashed cottage cheese.
  4. Stir in the beaten eggs (or egg whites), cake meal, shredded cheese, pepper, and garlic powder. Mix everything together thoroughly.
  5. Pour the mixture evenly into the prepared baking dish(es).
  6. Bake for approximately 1 hour or until the quiche is set and lightly golden brown.
  7. Let the quiche cool slightly before slicing and serving.

Enjoy this versatile and delicious quiche – a wonderful addition to any meal, and a convenient and tasty option for Passover!

Sweet Comfort: Our Easy Cheese Kugel (Perfect for Any Occasion!)

by | Apr 4, 2025 | Recipes

As we navigate the busy rhythm of family life here in Maryland, certain dishes consistently bring a sense of warmth and tradition to our table. Noodle Kugel is undoubtedly one of them. This sweet and custardy baked noodle dish is a staple for holiday meals, Shabbat gatherings, and those moments when we simply crave a comforting treat.

As a parent juggling work and family, I appreciate recipes that are relatively straightforward and can be adapted to different dietary needs. And having a delicious kugel that can be made kosher for Passover (with a few considerations for the noodles!) is a wonderful bonus as we look ahead to the upcoming holidays. Plus, I’m always exploring ways to make our beloved dishes a little healthier without compromising on flavor.

The Heart of the Kugel: Noodles and Creaminess

The beauty of this Cheese Kugel lies in the simple yet satisfying combination of sweet noodles enveloped in a rich, creamy custard. The cottage cheese provides a delightful texture and subtle tang, while the eggs and yogurt create a smooth and comforting base. It’s a classic for a reason!

Tips for a Perfect Kugel (and Adaptations!)

  • Noodle Choice: For everyday baking, your favorite style of egg noodles will work beautifully – wide, medium, or fine. When preparing this for Passover, remember to look for egg noodles specifically labeled “kosher for Passover” in your grocery store’s kosher section. Keep in mind that the texture of these Passover noodles might differ slightly from traditional egg noodles.
  • Sweetness Level: The amount of sugar in this recipe creates a lovely sweetness, but feel free to adjust it slightly to suit your family’s taste preferences.
  • Vanilla Magic: Don’t omit the vanilla extract! It adds a crucial layer of warm and inviting flavor that beautifully complements the other ingredients.
  • Butter vs. Margarine (and Healthier Swaps!): We often use margarine in our kugel, particularly given that this is one of few non-pareve sides we make. However, butter is certainly an option if you prefer its flavor. For those looking to make a slightly healthier kugel, you can substitute a portion of the butter or margarine with a combination of unsweetened applesauce and a neutral-flavored oil like canola or vegetable oil. A good starting point is to replace about half of the fat with equal parts applesauce and oil (for example, if the recipe calls for 1 ½ sticks of butter, try using ¾ stick of butter/margarine and ¼ cup applesauce plus ¼ cup oil). This substitution can help reduce saturated fat while maintaining a moist and delicious kugel.
  • Mixing Matters: Ensure all your ingredients are thoroughly combined to create a smooth and evenly textured custard.
  • Optional Enhancements: Feel free to personalize your kugel with delicious additions such as well-drained crushed pineapple, plump raisins, or a light sprinkle of ground cinnamon for added warmth.

Making it Kosher for Passover (Noodle Note is Key!)

When preparing this kugel for Passover, the most important adaptation is the selection of egg noodles. Be sure to use egg noodles that are certified “kosher for Passover.” As mentioned, the availability and texture of these may vary depending on your location and the time of year (especially as Passover approaches in the spring). Double-check the kosher certifications on all your ingredients, including cottage cheese and yogurt or sour cream, to ensure they meet your Passover standards.

Our Family’s Easy Cheese Kugel

Yields: 12-16 servings

Prep time: 20 minutes

Cook time: 50-60 minutes

Ingredients:

  • 1 lb egg noodles (ensure they are kosher for Passover if making for the holiday)
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 ½ sticks (12 tablespoons) butter or margarine, melted (or substitute with applesauce and oil as described above)
  • 2 lbs cottage cheese
  • 9 large eggs
  • ¾ cup plain yogurt or sour cream
  • Optional additions: ¾ cup crushed pineapple (drained), ½ cup raisins

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cook the egg noodles according to the package directions until they are al dente. Drain them thoroughly.
  3. In a large mixing bowl, whisk together the sugar, vanilla extract, and melted butter or margarine (or your chosen healthier alternative).
  4. Add the cottage cheese, eggs, and yogurt or sour cream to the bowl. Mix everything together well until the mixture is smooth and creamy. A hand mixer can be helpful in achieving a smooth consistency.
  5. Gently fold the cooked and drained egg noodles into the creamy cheese mixture, ensuring they are evenly coated.
  6. If you’re using them, stir in the drained crushed pineapple and/or raisins.
  7. Pour the noodle mixture into the prepared baking dish, spreading it out evenly.
  8. Bake in the preheated oven for 50 to 60 minutes or until the top of the kugel is a beautiful golden brown and the center is set. You can check for doneness by inserting a knife into the center; it should come out mostly clean.
  9. Allow the kugel to cool slightly before slicing and serving. It’s delicious, served warm or at room temperature.

Enjoy this comforting and adaptable Sweet Noodle Kugel with your family and friends! It’s a dish that brings a touch of sweetness and tradition to any occasion.

Fluffy & Versatile: Our Go-To Cottage Cheese Latkes (Perfect for Passover!)

by | Apr 4, 2025 | Recipes

In our house, we’re always looking for recipes that are not only delicious but also adaptable to different occasions and dietary needs. These Cottage Cheese Latkes (or some might call them pancakes!) have become a real favorite. They’re light and fluffy and have a subtle sweetness that makes them perfect for breakfast, brunch, or even a light lunch. And the best part? With a simple swap of flour for cake meal, they become a wonderful treat during Passover!

As a busy parent, I love that this recipe is quick to throw together, especially when using a blender. And having a delicious and satisfying option for Passover mornings (beyond just matza!) is always a welcome addition to our holiday menu. Plus, these freeze beautifully, making them a fantastic make-ahead option for busy weeks or holiday preparations.

The Magic of Cottage Cheese (and a Ripe Banana!)

Don’t let the name “latkes” fool you if you’re picturing traditional potato latkes. These are different! The cottage cheese adds a lovely richness and moisture, while the overripened banana contributes a natural sweetness and helps bind everything together. It’s a surprisingly delicious combination that even skeptical little ones often enjoy. As a psychologist, I know that introducing new flavors in familiar formats (like pancakes) can often be more successful with children.

Tips for Perfect Cottage Cheese Latkes (and Happy Kitchen Crew!)

  • Embrace the Blender (If You Have One): For the smoothest batter with minimal lumps, a blender works wonders! Just toss all the wet ingredients in first, then add the dry ingredients, and blend until just combined. This is a great way to get kids involved (with supervision, of course!).
  • Don’t Overmix: Whether you’re using a blender or mixing by hand, be careful not to overmix the batter. Overmixing can develop the gluten (or cake meal) too much, resulting in tougher latkes. Mix just until the ingredients are combined. A few small lumps are okay.
  • Oil Temperature is Key: Make sure your oil is hot enough before adding the batter. It should shimmer gently. If it’s not hot enough, the latkes will absorb too much oil and become greasy.
  • Don’t Crowd the Pan: Cook the latkes in batches, ensuring there’s enough space in the pan so they can cook evenly and brown nicely.
  • Adjust Sweetness to Taste: If you prefer less sweet latkes, you can reduce the amount of sugar slightly. The ripeness of the banana will also affect the overall sweetness.

Making it Passover-Friendly

For Passover, simply substitute the all-purpose flour with cake meal. The rest of the ingredients remain the same! This simple swap allows you to enjoy a delicious and satisfying breakfast or brunch that adheres to Passover dietary laws.

Our Family’s Cottage Cheese Latkes (or Pancakes!)

Yields: Approximately 12-15 latkes (depending on size)

Prep time: 10 minutes

Cook time: 15-20 minutes

Ingredients:

  • 3 large eggs
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 ½ cups all-purpose flour (or cake meal for Passover)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons sugar
  • 1 overripened banana, mashed
  • Oil for frying (vegetable or canola oil works well)

Instructions:

  1. Using a Blender (Optional): Combine the eggs, milk, cottage cheese, and mashed banana in a blender. Blend until smooth. Add the flour (or cake meal), baking powder, salt, and sugar. Blend briefly until just combined.
  2. Mixing by Hand: In a large bowl, whisk together the eggs, milk, and mashed banana. Stir in the cottage cheese. In a separate bowl, whisk together the flour (or cake meal), baking powder, salt, and sugar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  3. Heat a thin layer of oil in a large skillet or griddle over medium heat until it shimmers gently.
  4. Pour ¼ cup of batter (or desired size) onto the hot skillet for each latke.
  5. Cook for 2-3 minutes per side or until golden brown and cooked through.
  6. Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil.
  7. Repeat with the remaining batter, adding more oil to the skillet as needed.
  8. Serve warm. These latkes are delicious on their own or with your favorite toppings like fresh fruit, yogurt, a sprinkle of powdered sugar, or a drizzle of maple syrup.

Enjoy these versatile and delicious Cottage Cheese Latkes – a perfect addition to your breakfast, brunch, or Passover menu!

Freezing for Future Enjoyment

These cottage cheese latkes freeze exceptionally well, making them a fantastic make-ahead option.

Instructions for Freezing

  1. Cook the latkes according to the recipe and let them cool completely on a wire rack.
  2. Once cooled, arrange the latkes in a single layer on a baking sheet lined with wax paper or parchment paper.
  3. Place the baking sheet in the freezer for about 1-2 hours or until the latkes are frozen solid.
  4. Transfer the frozen latkes to freezer-safe bags or containers, separating layers with wax paper to prevent sticking. Label and date them.
  5. Frozen latkes will keep well in the freezer for up to 2-3 months.
  6. To Reheat: You can reheat the latkes in a toaster oven, a regular oven at a low temperature (around 300°F/150°C), or even briefly in a microwave. For the best texture, reheating in an oven or toaster oven is recommended.

Passover Comfort Food: Our Eggplant Parmesan (Made Passover-Friendly!)

by | Apr 4, 2025 | Uncategorized

Eggplant Parmesan is a dish that brings back so many comforting memories. The layers of tender eggplant, rich tomato sauce, and gooey melted cheese are simply irresistible. But when Passover rolls around, we need to get a little creative to enjoy our favorite dishes while adhering to kosher dietary laws.

That’s where this Passover Eggplant Parmesan recipe comes in! We’ve adapted the classic by using cake meal instead of flour for dredging and matza meal in place of breadcrumbs for that satisfying crispy coating. The result is a flavorful and satisfying dish that everyone at your Passover table will love, even those who aren’t usually fans of eggplant!

As a parent, I know how important it is to have familiar and comforting foods during holidays, especially when routines are a bit different. This recipe allows us to enjoy a beloved classic while staying true to our Passover traditions. And as a psychologist, I appreciate the sense of normalcy and comfort that familiar foods can provide, especially for children.

Making Eggplant Parmesan Passover-Friendly

The key to this recipe is the simple substitution of ingredients:

  • Cake Meal: This finely ground cake flour substitute works perfectly for dredging the eggplant slices, creating a light coating that helps the matza meal adhere.
  • Matza Meal: Instead of breadcrumbs, we use matza meal to create a crispy and textured coating for the eggplant.

Tips for Delicious Passover Eggplant Parmesan (and Happy Helpers!)

  • Salting the Eggplant (Optional but Recommended): While not strictly necessary, salting the eggplant slices before coating them helps to draw out excess moisture, resulting in a less watery final dish. Simply slice the eggplant, sprinkle generously with salt, and let them sit in a colander for about 30 minutes. Then, rinse them well and pat them dry with paper towels. This is a great task for older kids to help with!
  • Don’t Skimp on the Sauce: A flavorful tomato sauce is crucial for a delicious eggplant parmesan. Use your favorite homemade recipe or a good quality store-bought kosher for Passover sauce.
  • Cheese Choices: We typically use mozzarella cheese for its melty goodness, but you can also add a layer of Parmesan cheese (make sure it’s kosher for Passover) for extra flavor.
  • Layering is Key: Arrange the eggplant, sauce, and cheese in even layers to ensure every bite is a perfect combination of flavors and textures. This is another step where kids can lend a hand!
  • Bake Until Golden and Bubbly: Don’t rush the baking process. You want the cheese to be melted and bubbly and the eggplant to be tender.

Our Passover Eggplant Parmesan Recipe

Yields: 6-8 servings

Prep time: 30 minutes (plus 30 minutes if salting eggplant)

Cook time: 45-55 minutes

Ingredients:

  • 2 large eggplants, sliced into ½-inch thick rounds
  • 1 teaspoon salt (plus more for salting eggplant, if using)
  • ½ cup cake meal (kosher for Passover)
  • 2 large eggs, lightly beaten
  • 1 cup matza meal (kosher for Passover)
  • ½ cup grated Parmesan cheese (kosher for Passover, optional)
  • 1 cup olive oil, for frying
  • 2 (24-ounce) jars kosher for Passover marinara sauce (or your favorite homemade)
  • 1 ½ cups shredded mozzarella cheese (kosher for Passover)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Prepare the Eggplant (Optional): If salting the eggplant, lay the slices in a single layer in a colander and sprinkle generously with salt. Let sit for 30 minutes. Rinse well and pat completely dry with paper towels.
  2. Preheat oven to 375°F (190°C).
  3. Set up three shallow dishes: one with the cake meal, one with the beaten eggs, and one with the matza meal mixed with the grated Parmesan cheese (if using).
  4. Dredge each eggplant slice in the cake meal, then dip it in the beaten egg, and finally coat it thoroughly with the matza meal mixture, pressing gently to help it adhere.
  5. Heat the olive oil in a large skillet over medium-high heat. Working in batches, fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove the fried eggplant and drain on paper towels. You may need to add more olive oil to the skillet as you go.
  6. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  7. Arrange a layer of the fried eggplant slices over the sauce.
  8. Spoon more marinara sauce over the eggplant, followed by a layer of mozzarella cheese.
  9. Repeat layers of eggplant, sauce, and mozzarella cheese until all the eggplant is used, ending with a layer of sauce and mozzarella cheese (and Parmesan, if using).
  10. Bake in the preheated oven for 45-55 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through.
  11. Let the eggplant parmesan rest for a few minutes before slicing and serving. Garnish with fresh basil leaves, if desired.

Enjoy this delicious and comforting Passover Eggplant Parmesan with your family! It’s a wonderful reminder that we can still enjoy our favorite dishes while observing the traditions of Passover.

(Optional) Broiler “Fried” Eggplant for a Lighter Option

If you prefer a lighter version of this dish or want to avoid deep-frying, you can “oven fry” the eggplant using your broiler. This method won’t achieve the exact same level of crispiness as pan-frying, but it still provides a nicely browned exterior.

Instructions for Broiler “Frying”:

  1. Follow steps 1-4 of the original recipe to slice and (optionally) salt the eggplant, and then dredge the slices in cake meal, egg, and matza meal mixture.
  2. Preheat your broiler to medium-high heat. Line a large baking sheet with parchment paper or foil. Lightly spray the baking sheet with olive oil spray.
  3. Arrange the coated eggplant slices in a single layer on the prepared baking sheet. Make sure they are not overlapping. Lightly spray the tops of the eggplant slices with olive oil spray.
  4. Place the baking sheet under the preheated broiler. Broil for 3-5 minutes per side or until the eggplant is golden brown and slightly tender. Watch them carefully to prevent burning, as broilers can heat very quickly. Depending on your oven, you may need to adjust the distance between the baking sheet and the broiler element.
  5. Once browned, remove the eggplant from the broiler and proceed with layering the eggplant parmesan as described in steps 6-11 of the main recipe.

Using the broiler method reduces the amount of oil needed for this recipe, making it a slightly healthier option while still delivering a delicious Passover Eggplant Parmesan. Keep in mind that the texture of the eggplant might be a little softer compared to pan-frying.

Make-Ahead Magic: Our Easy Passover Potato Gnocchi (Plus a Simple Dinner Solution!)

by | Apr 4, 2025 | Recipes

Passover preparations can feel like a marathon, but having a few reliable make-ahead recipes in your arsenal can make all the difference. This Passover Potato Gnocchi has become one of our go-to dishes. It’s surprisingly simple to make with potato starch instead of flour, freezes beautifully, and can be transformed into a quick and satisfying one-pan meal that even the pickiest eaters will enjoy.

As a busy parent, I’m always looking for ways to streamline mealtime, especially during the holidays. This gnocchi recipe not only fits the bill for Passover (being completely chametz-free) but also offers a wonderful opportunity to get the kids involved in a hands-on cooking project.

The Beauty of Potato Starch Gnocchi

If you’re used to traditional gnocchi made with flour, you might be curious about using potato starch. The result is a slightly different texture – often a bit softer and more delicate – but absolutely delicious and perfectly acceptable (and traditional for many!) during Passover. The addition of egg helps bind everything together beautifully.

Tips for Gnocchi Success (and Happy Helpers!)

  • Potato Prep: You can peel the potatoes if you prefer smoother gnocchi, but honestly, leaving the skins on adds a bit of rustic charm and saves time! Just make sure they are well-scrubbed. As a psychologist, I find that letting go of minor aesthetic details in favor of efficiency can reduce stress for everyone.
  • Work While Warm: It’s best to mash the potatoes while they are still warm. This makes them easier to work with. Be careful, though, and let them cool enough for little hands to help safely.
  • Don’t Overwork the Dough: Just like with traditional gnocchi, overmixing the dough will result in tough gnocchi. Mix until everything is just combined.
  • Dust Generously: Potato starch is your friend! Dust your work surface and your hands generously to prevent the dough from sticking.
  • Shaping Fun: This is a great task for kids! They can help roll the dough into ropes and cut it into small pieces. Don’t worry if they aren’t perfectly uniform – the imperfections add to the homemade charm. As a Jewish parenting coach, I encourage embracing the unique contributions of each child.

Passover Potato Gnocchi

Yields: Approximately 4-6 servings

Prep time: 30 minutes

Cook time: 20-25 minutes (plus roasting time if making the one-pan dish)

Ingredients:

  • 2 pounds russet potatoes
  • 1 teaspoon salt, plus more for cooking water
  • 1 large egg, lightly beaten
  • Approximately 1 cup potato starch, plus more for dusting

Instructions:

  1. Scrub the potatoes well. Place them in a pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender when pierced with a fork, about 20-25 minutes.
  2. Drain the potatoes well and let them cool slightly until you can handle them comfortably.
  3. Mash the warm potatoes thoroughly using a potato ricer or a regular masher.
  4. Spread the mashed potatoes out on a clean work surface and sprinkle with 1 teaspoon of salt. Let them cool slightly more.
  5. Make a well in the center of the mashed potatoes and pour in the beaten egg.
  6. Start incorporating the egg into the potatoes. Gradually begin adding the potato starch, a little at a time, mixing gently with your hands until a soft, slightly sticky dough forms. You may not need to use all of the potato starch. Be careful not to overmix.
  7. Lightly dust your work surface with potato starch. Divide the dough into several portions. Roll each portion into a long rope about ¾ inch thick.
  8. Cut the ropes into 1-inch pieces. At this point, you can leave them as they are or create ridges by gently pressing each piece against a fork with your thumb and rolling it off.
  9. To Cook Fresh Gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches into the boiling water. They will sink to the bottom and then rise to the surface when they are cooked (this takes just a few minutes). Once they float, let them cook for another 30 seconds to a minute. Remove them with a slotted spoon and transfer them to a serving dish or pan.
  10. To Freeze Gnocchi: Follow the freezing instructions below. To cook frozen gnocchi, you can drop them directly into boiling water (they may take a little longer to rise) or add them to your one-pan roasting dish.

Enjoy your homemade Passover Potato Gnocchi!

Freezing for Future Feasts

One of the biggest advantages of this gnocchi is how well it freezes. This allows you to prepare a large batch ahead of Passover and have a quick and easy meal option ready whenever you need it.

Instructions for Freezing

  1. Once you’ve shaped the gnocchi, lay them out in a single layer on baking sheets lined with wax paper (parchment paper also works). Ensure the gnocchi aren’t touching each other to prevent them from sticking together as they freeze.
  2. Place the baking sheets in the freezer for at least 1-2 hours or until the gnocchi are frozen solid.
  3. Once frozen, transfer the gnocchi from the baking sheets into freezer-safe plastic containers or zip-top bags. Label and date them.
  4. Frozen gnocchi will keep well in the freezer for up to 2-3 months.

Our Go-To One-Pan Passover Dinner

We often serve this gnocchi in a super simple, kid-friendly one-pan dish. It’s perfect for a busy weeknight during Passover!

Ingredients:

  • Frozen or fresh Passover Potato Gnocchi
  • Kosher for Passover hot dogs, cut into bite-sized pieces
  • 1 pound Brussels sprouts, trimmed and halved (or your favorite roasting vegetable like broccoli florets or cubed carrots)
  • Olive oil spray
  • Salt
  • Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the Brussels sprouts (or other vegetables) with a generous spray of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
  3. If using frozen gnocchi, you can add them directly to the baking sheet along with the hot dog pieces. If using fresh gnocchi, you can add them for the last 15-20 minutes of cooking.
  4. Spray the gnocchi and hot dogs with olive oil and sprinkle with a little more salt and pepper.
  5. Roast for 20-30 minutes, or until the gnocchi are slightly golden brown and heated through, and the vegetables are tender and slightly caramelized. If adding fresh gnocchi later, roast the vegetables and hot dogs for 10-15 minutes first, then add the gnocchi and continue roasting.
  6. Serve immediately and enjoy!

This Passover Potato Gnocchi is a versatile and family-friendly recipe that simplifies mealtime during a busy holiday. Whether you serve it on its own or in our easy one-pan dinner, it’s sure to be a hit!