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Parve
Medium
8 Servings
Allergens 
20 Minutes
Diets
No Diets specified
These gnocchi from scratch are perfect for any meal, but especially for Shavuot. You can even freeze them once boiled and save them for when you need them! Prepared with parmesan cheese, mushrooms, and pesto, this is one of the best gnocchi sauces for your dairy seuda.
3 pounds potatoes, boiled and mashed, at room temperature
1 egg
2 and 1/2 cups flour (more if needed)
1/2 teaspoon salt
3–4 tablespoons Gefen Olive Oil
corn flour
pine nuts (optional)
1/3 cup butter
3 cloves garlic, chopped
1/4 cup Parmesan cheese, grated
1 cup shiitake mushrooms, sliced
salt
pepper
2 cups fresh basil, washed and dried
5 tablespoons Gefen Olive Oil
5 cloves fresh garlic
1/2 teaspoon crushed red pepper or chili pepper
1 teaspoon salt
Combine potatoes, egg, flour, salt, and olive oil in a bowl. Knead until dough forms a large ball.
Take small segments of dough and roll into snakes.
Use corn flour to sprinkle on surface and cut the snakes into half-inch pieces.
Bring a large pot of water to a boil, and add salt to taste and one to two tablespoons of olive oil.
Drop in the gnocchi carefully one at a time, and let cook for three to five minutes until they have risen to the top. Remove with slotted spoon and toss in corn flour.
Melt butter in a frying pan.
Add garlic, Parmesan cheese, and mushrooms.
Stir, and add gnocchi over a medium-high heat until golden brown. Remove from pan.
Combine basil, olive oil, garlic, red pepper, and salt in a food processor. Pulse until smooth, adding olive oil as needed to reach desired consistency.
Plate with pan-fried gnocchi and top with pine nuts.
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