By Chef Todd Aarons, Tierra Sur
3 cups of baked potato, peeled, fed through a potato ricer
¾ cup of matzah cake flour (matzah cake meal), plus 3 Tablespoons for dusting the table
3 tablespoons dried ground porcini (cèpes) mushrooms
2 large eggs, lightly beaten
2 teaspoons salt
1 tablespoon olive oil
On a flat tabletop sprinkle some of the matzah cake meal and place the potatoes on top. While potatoes are still warm, make a well in the middle of them. Pour in matzah flour, porcini dust, eggs and salt. With a fork slowly mix eggs with the matzah flour and work into the potatoes. With your hands, fold mixture until it is homogenous. The dough should be slightly sticky, if it is too wet sprinkle additional matzah flour over and work it in. The dough should be firm but do not overworked. Roll the dough into a three-inch cylinder. With a knife cut a 1-inch slice and on a well dusted part of the table roll into a 1-inch thick cylinder. At every 1-inch intervals cut and slightly pinch gnocchi with thumb and forefinger. Roll pieces into some matzah flour and bring a pot of water to a boil. Salt the water to taste and place gnocchi into the boiling water. Once gnocchi rise to the top and have cooked for approximately 5 minutes, strain from pot with a slotted spoon into a flat plate. Drizzle a little olive oil over in order that they do not stick to each other. To serve: Heat up a sauté pan with a tablespoon of olive oil and place 10-12 gnocchi into the hot pan. Brown on each side approximately 2 minutes. Serve on each plate with the braised beef.