Find recipes by topic

Haven't had your fill?

Sign up to receive our new recipe email alerts!

Recipes from the Man-O-Manischewitz Cookoff


Home » Recipe Swap » Gnocchi

from Jacquie Serebrani-Kesner - Lexington, MA
Serves 4


  • 2 pounds of potatoes
  • 2 egg yolks
  • 1 1/2 cup flour
  • 1 item Manishewitz® Soup Nuts
  • 1/4 cup Manishewitz® Horseradish
  • 1 1/2 cup marscarpone cheese
  • fresh parsley
  • fresh spinach ribbons
  • 2 quarts Manishewitz® Vegetable Broth
  • Salt
  • Pepper
  • Water


Bake potatoes until forks soft. Remove potato skins, mash with fork until fluffy allowing heat to escape. Add flour, salt and eggs and mix until dough forms. Flour work surface and knead until smooth and dough-like. Roll into long tube, cut into 1-2 inch pieces and press with thumb lightly, then fold in half. Bring veggie broth to rolling boil. Drop gnocchi into broth and boil until they rise to the top. Remove gnocchi an set aside. Combine horseradish, mascarpone cheese and pinch of salt. Top gnocchi with dollop of horseradish/mascarpone mixture and sprinkle with fresh, chopped parsley. Serve with side of Manishewitz soup nuts. Yum! (Gnocchi are also delicious served directly in the broth as a light lunch! Just add spinach ribbons to broth until wilted and serve!.Essen!

Serves 4


Upcoming Holidays

New For Passover

Pistachio Orange Macaroons >

Passover Pins

Hop over to our boards for Passover ideas, recipes and more >


Watch "Matzo Ball Olympics" >

Join the Conversation

Follow us on Twitter >

Facebook Twitter