Passover is a week long and there are endless dinners and lunches to
POTATO GNOCCHI WITH GARLIC CREAM SAUCE
Don’t rely only on the leftovers from the Seder night. Try a few
innovative dishes for those days when matza is no longer a
✔ 800 gr.
potatoes, washed, peeled and quartered
✔ Salt and ground white pepper
✔ 1 egg,
✔ 300 gr. potato flour
✔ Potato flour, to dust
Add enough water
to a saucepan to reach a depth of 3 cm. Bring to a boil over high heat. Place
potatoes in a metal steaming basket. Place steamer in saucepan (make sure base
of steamer doesn’t touch the water). Steam, covered for 15 minutes, or until
tender. (It’s best to steam rather than boil the potatoes.) Transfer to a bowl
and use a potato masher to mash until smooth.
Season with salt and
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Add the egg and stir with a wooden spoon until combined. Add half
the flour and stir until combined. Add the remaining flour, in two more batches,
until well combined and a firm dough forms. (If dough is too soft, add more
flour.) Turn onto a lightly potato-floured surface and knead until smooth. Line
a baking tray with nonstick baking paper. Divide dough into 4 equal portions.
Roll one portion into a 2 cm.
diameter log about 30 cm. long. Use a
lightly floured knife to cut into 2 cm. pieces.
Repeat with remaining
Lightly flour your hands and roll each piece of dough
into a ball. Use your thumb to roll each ball over a floured fork. Place on
Bring a saucepan of salted water to a boil over medium heat. Add
one-quarter of gnocchi (drop onto base of pan in a single layer, but don’t
overcrowd as they can stick together) and cook for 3 minutes, or until they rise
to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with
foil to keep warm. Repeat, in 3 more batches, with the remaining
gnocchi.Garlic cream sauce
✔ 2 cups heavy cream
✔ 2 tbsp. chopped garlic
✔ Dash salt and pepper
✔ 1 Tbsp. butter
In a small saucepan, saute garlic in a
small amount of butter until soft but not brown, for about a minute.
the cream, bring to a simmer. Add the salt and pepper to taste.
sauce simmer, reduce and become thicker for about 10 minutes.EGGPLANT
AND BEEF ROLLATINI WITH TOMATO SAUCE
✔ 24 plum tomatoes
✔ 2 Tbsp.
olive or vegetable oil
✔ 1 medium onion, minced
✔ 1 Tbsp. salt
eggplants, peeled and sliced 1⁄2 cm.lengthwise
✔ 1 tsp. salt
olive or vegetable oil
✔ 2 kg. ground beef
✔ 1 large onion, minced and sautéed,
✔ 8 eggs, whole
✔ 1 Tbsp. salt Bring a large pot of water to a
Remove the stems from the tomatoes and using a sharp paring knife
score the bottoms with an X. Blanch the tomatoes for about 10 seconds until the
skin begins to fall off. Remove immediately and place in a bowl of ice water to
stop the cooking.
Chop the tomatoes finely. Heat a large heavy-bottomed
pot over medium-high heat with 2 Tbsp. oil.
Add onions and cook until
they begin to soften. Add tomatoes and season with salt.
Bring to a boil
and cover. Cook over low heat for 11⁄2 hours, stirring
Place eggplant on a parchment-lined baking sheet. Brush
with oil and season with salt.
Bake in a 200º oven for about 15 minutes,
until soft. In a large bowl combine remaining ingredients. Work together using
your hands until the meat mixture thickens and the egg is incorporated into it,
about 3 minutes. Place some meat filling onto a slice of eggplant and roll over.
Place seam side down in a greased baking pan.
Pour tomato sauce over
rolled eggplant and bake covered in a 180º oven for 25 minutes.
and bake an additional 10 minutes.RED TUNA WITH BROCCOLI AND SPRING
✔ 1 kg. red tuna fillet, skinned and cut into 4 pieces
cups broccoli, divided into small florets
✔ 6 scallions, sliced into
✔ 1⁄2 cup chopped tomato
✔ 1 Tbsp. paprika
✔ 1⁄2 tsp. hot
✔ 2 tsp. olive oil, divided
✔ non-stick cooking spray
✔ 1 Tbsp. fresh
✔ 2 cloves garlic, peeled and minced
✔ 1 tsp. minced sage
✔ salt and
pepper to taste
Season tuna pieces with salt, pepper and paprika. Put 1
teaspoon olive oil and non-stick cooking spray in a non-stick skillet over
medium-high heat. Add the tuna fillets and sauté on both sides for a total of
6 to 8 minutes, or until the fish is opaque and it flakes with a
Remove the tuna from the skillet, set aside and keep
In a pot of boiling water, add the broccoli and boil for 1 minute.
Add the scallions and boil 1 more minute. Drain and rinse with cold water. In a
bowl, mix together the broccoli, scallions and chopped tomato.
the remaining 1 teaspoon of olive oil with lemon juice. Garnish with lemon
slices, garlic and sage. In the skillet in which you cooked the tuna, add the
vegetables and oil and lemon juice mixture. Heat for 1 minute. To serve, set the tuna on a plate. Top with the vegetables and pour any remaining pan juices on
top.SWEET POTATO CANNELLONI
✔ 3 medium sweet potatoes (about
✔ 3⁄4 cup low-fat cottage cheese
✔ 3⁄4 cup diced apple
✔ 3 Tbsp. chopped fresh chives
✔ 1 piece (56 gr.) Parmesan cheese,
half grated and half shaved
✔ 1⁄4 tsp. coarse salt
✔ Freshly ground pepper, to
✔ Vegetable-oil cooking spray
✔ 1 Tbsp. walnut oil
✔ 1⁄3 cup chopped
toasted walnuts (about 30 gr.)
Preheat oven to 190º. Wrap 1 sweet potato in
parchment, and then in foil. Pierce several times with a fork. Bake until
tender, about 1 hour. Let cool. Reduce oven temperature to 180º. Meanwhile, peel
remaining sweet potatoes. Using a mandoline or a chef’s knife, cut potatoes
lengthwise into very thin slices until you have 30 slices.
Trim each to a
5 x 10 cm. rectangle.
Bring a large pot of water to a boil. Add half the
sweet potato slices, and cook until tender, for about 2 minutes. Using a slotted
spoon, place slices on a baking sheet to cool slightly. Repeat. Remove peel from
baked sweet potato, and puree flesh in a food processor until smooth. Add
cottage cheese, and puree until smooth.
Transfer potato-cheese mixture to
a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper. Coat a
baking dish with cooking spray. Place 1 heaping tablespoon
filling in center of a sweet potato slice, and roll up. Place, seam side down,
in dish. Repeat. (Cannelloni can be refrigerated, covered, overnight; bring to
room temperature before baking.) Brush oil over cannelloni. Bake until heated
through, 10 to 15 minutes. Sprinkle with walnuts and shaved parmesan. The
recipes are courtesy of The Jerusalem Culinary Institute, 6 Yad Harutzim Street,
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