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Category: MAIN DISHES / ITALIAN / PASSOVER SPECIALS

15-Minute Tomato Puree Gnocchi Dough (Kosher for Passover)

Passover Gnocchi, Tomato Paste Gnocchi Dough, Gluten-Free Pasta,
Celiac Friendly

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15-Minute Tomato Puree Gnocchi Dough (Kosher for Passover)

Passover Gnocchi, Tomato Paste Gnocchi Dough, Gluten-Free Pasta,
Celiac Friendly

PREP time 15 min
cook time 5 min
TOTAL time 20 min
Yield 4 Servings
Difficulty Easy

Ingredients

  • Gnocchi Base: 1 cup (200g) concentrated tomato paste/puree

  • Dough Binder: 1 cup tapioca starch (or potato starch / Passover flour blend)

  • Binder & Fat: 1 egg (or 2 tbsp olive oil for vegan option) + 1 tbsp olive oil

  • Flavor & Seasoning: 2 tbsp grated Parmesan cheese (optional), 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper

  • Serving Sauce: 2 tbsp melted butter, fresh basil leaves, and grated Parmesan cheese for serving

Method

  1. 01

    Mix Dough: In a mixing bowl, combine tomato paste, egg, olive oil, garlic powder, salt, and pepper. Gradually fold in the tapioca starch until a smooth, pliable, non-sticky dough forms.
  2. 02

    Shape Gnocchi: Lightly dust the work surface with extra starch. Divide dough into 4 portions, roll each into long ropes (1.5 cm thick), and slice into small bite-sized gnocchi pillows. Press gently with a fork for classic ridges.
  3. 03

    Boil Gnocchi: Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches. Cook until they float to the top (about 2-3 minutes).
  4. 04

    Toss & Serve: Transfer cooked gnocchi directly into a skillet with warm melted butter, basil, and grated Parmesan cheese. Toss gently for 1 minute and serve immediately.

Step by step

Clear process images displayed in the same order as the method.

In a mixing bowl, combine tomato paste, egg, olive oil, garlic powder, salt, and pepper. Gradually fold in the tapioca starch until a smooth, pliable, non-sticky dough forms. 1
Mix Dough:

In a mixing bowl, combine tomato paste, egg, olive oil, garlic powder, salt, and pepper. Gradually fold in the tapioca starch until a smooth, pliable, non-sticky dough forms.

Lightly dust the work surface with extra starch. Divide dough into 4 portions, roll each into long ropes (1.5 cm thick), and slice into small bite-sized gnocchi pillows. Press gently with a fork for classic ridges. 2
Shape Gnocchi:

Lightly dust the work surface with extra starch. Divide dough into 4 portions, roll each into long ropes (1.5 cm thick), and slice into small bite-sized gnocchi pillows. Press gently with a fork for classic ridges.

Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches. Cook until they float to the top (about 2-3 minutes). 3
Boil Gnocchi:

Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches. Cook until they float to the top (about 2-3 minutes).

Transfer cooked gnocchi directly into a skillet with warm melted butter, basil, and grated Parmesan cheese. Toss gently for 1 minute and serve immediately. 4
Toss & Serve:

Transfer cooked gnocchi directly into a skillet with warm melted butter, basil, and grated Parmesan cheese. Toss gently for 1 minute and serve immediately.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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