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

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!