3 medium potatoes
1/3 cup matzah cake meal
1/2 cup potato starch
1 tsp. salt
1/4 tsp. pepper or about 5 twists of the pepper grinder
5 tsp. olive oil
1. Wash the potatoes and pare away dark spots.
2. Boil, whole, or cut in half, until tender.
3. Drain the potatoes and, keeping them in their cooking pot, shake them over a low flame till they are very dry.
4. Allow them to cool slightly, and peel them as soon as you can handle them. The hotter they are at this stage, the better. I put on latex gloves to pick them up and peel.
5. Mash the potatoes. Make a well in the center and add the rest of the ingredients.
Mix and knead till you have a cohesive dough.
6. Cover the dough and let it sit for at least half an hour in the fridge.
7. Cut the dough into four pieces.
8. On a flat surface well dusted with potato starch, roll each piece out into a snake about 3/4 of an inch thick.
9. Start plenty of salted water boiling in a large pot.
10. Cut out pieces about 1/2 inch long. I used a dessert fork to do this, and imprinted each piece with the tines as I cut along. The reason gnocchi have these impressions is to allow the accompanying sauce to cling to them all the better. It takes only a few minutes to get the hang of it; then the work goes quickly.
11. Boil the gnocchi, giving them one more minute after all have risen to the water’s surface. The whole thing takes only 2-3 minutes.
12. Drain the gnocchi, and if not dressing them with sauce right away, drizzle and coat with olive oil or melted butter.