Believe it or not, one of the very first things I made as a newlywed was gnocchi. I don’t know why I had my heart set on it, but it actually became something I made for fun a few times. Since then, I haven’t made it once, but I always order it in restaurants (duck gnocchi from Mike’s Bistro… yum), and I compare the taste and texture to my original recipe. It’s crazy how you can remember a taste so many years later.
I used my original recipe as a starting point in this recipe here, and I kept going till I got the texture that I felt matched the chometz version most closely. Gnocchi has a bad rap in the patchkeh category, but it doesn’t take that long, you get a lot out of this recipe, and it’s such a cost-effective appetizer!
