kosher recipes


Just wait until you try this 3-ingredient olive dip.  Isn’t it amazing how sometimes it’s the easiest things to do, that are the most impressionable.  I have found this all across the board: in business, guest service, family fun and even (and maybe especially) in cooking. After decades running GAM GAM Kosher Restaurant, we’ve hosted hundreds of thousands of guests. Some of the easiest dishes have become the favorites that people can’t seem to get enough of.  This easy olive appetizer is one such recipe. 

Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks! 

Olive Dip is Perfect for Shabbat or Weekdays

Those who have been around our Shabbat table know that I love salads and always make many of them.  Guests come from all over the world and I want to make sure there is something to suit everyone’s taste.  I’m careful to switch it up a bit. I make some different salads for Shabbat lunch, that weren’t served during Friday night dinner.  Some standards, like humus, are served for both meals due to popular request. And they are amongst the most simple to prepare. You can check out my humus recipe here. Another uncomplicated salad is coleslaw.  It’s a real crowd pleaser.

But there is one salad that is amongst the absolute easiest in my recipe box: 3 Ingredient Olive Dip.  There is something about olive dip that is so elegant.  Perhaps it’s the knowledge of how very special olives are. Did you know that olives are one of the seven foods that the Land of Israel is blessed with?  We even say a longer blessing than usual after we eat them.


The Olive Through The Ages

Olive oil has always been important in the world at large and the Jewish world in particular.  Noah sent the dove to see if the flood waters had receeded.  It came back with the leaf of an olive tree in its mouth.  The Kohen Gadol (high priest) was annointed with olive oil in the days of the Temple (Beit HaMikdash) in Jerusalem. The Beit HaMikdash was where the Western Wall, the remaining outer border wall, still stands today.  The menorah in the Beit HaMikdash was lit daily with olive oil. Many have the custom to light the Hanukkah menorah each year with olive oil as well.

It’s by Divine Providence that the weekly Torah portion at the time of publication of this article is Tetzaveh. It begins with the commandment to take the purest olive oil found in the first drop when the olive is crushed.  We are taught that we need to live with the times. In other words, to see how everything in the Torah portion holds a relevant lesson to our daily lives.  Just like the olive, when we are under pressure, our finest attributes come out as well.  

Olives, Health and Nutrition in the Torah

The Talmud is the Oral Law of the Torah.  It was originally taught to Moses on Mount Sinai. Then, it continued to be taught orally in a continuous chain from teacher to student for centuries. Rabbi Yehuda HaNasi, born after the destruction of the Second Temple, foresaw that the Jews would be scattered throughout the world. He feared they would forget the Oral Law.  So, he compiled the Mishnah (law details), and later, Ravina and Rabbi Ashi compiled the Gemara (law discussions). Together it is called the Talmud.  

In the Talmud, whose details cover every aspect of life, it’s mentioned that olive oil is beneficial for our health. It specifically details that olive oil supports and sharpens memory.  Nearly 1,900 years after the Talmud was compiled, the advantages of olive oil have been recognized by the medical world. Now, it’s commonplace to read about the proven benefits of olive oil and how it is helpful for our well-being. 

Give It That Extra (Extra Virgin Olive Oil, That Is) 

It is indeed worthwhile to incorporate olive oil into our meals. In particular, extra virgin olive oil is even healthier because of the way it is produced.  The process is done without heat or chemicals involved.  Science now recognizes the good fats from the unhealthy ones.  It’s been proven that even cooking with extra virgin olive oil is beneficial. The antioxidants don’t break down under the heat and are instead absorbed by the food.

Olives have many varieties and have a unique taste.  That being said, let’s jump right into this recipe. The olive lovers amongst your family and guests are sure to delight in it.  Those who may have never tasted an olive or imagined that they would enjoy it, are in for a treat!

Watch: 3 Ingredient Olive Dip

3 Ingredient Olive Dip – Easy Olive Appetizer

5 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 142


  • 1 can Green Pitted Olives (plain, not spicy)
  • 1 clove Fresh Garlic
  • Extra Virgin Olive Oil (to your taste)


  • Drain the liquid from the olives and place them in a bowl or in the food processor.
  • Add fresh garlic to taste. I use one clove per can of olives.
  • Pour on some extra virgin olive oil.
  • Blend with an immersion blender or in the food processor. Think pesto with olives!
Calories: 142kcal
Course: Appetizer
Cuisine: Kosher, Mediterranean
Keyword: appetizer, ChoppedOliveDip, dips, easy, kosher recipes, NondairyOliveDipRecipe, OliveDipWithoutMayo, olives, vegan


Calories: 142kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 1517mg | Potassium: 44mg | Fiber: 3g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

What is your favorite dip or appetizer? I can’t wait to read your comments below!

This GAM GAM Kosher Restaurant Hamantaschen recipe for Purim will win over everyone’s hearts and stomachs!  There’s nothing quite like the first sight of Hamantaschen to get you in the mood for one of the most joyous times of the year! Whether you are receiving Hamantaschen or giving these holiday treats, it’s all part of the fun.  And, it can be part of a mitzvah too!  Giving gifts of ready-made food, Mishloach Manot, is one of the four mitzvot (commandments) of Purim. This year (2021), Purim begins Thursday evening, February 25 and ends Friday evening, February 26.

Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

Celebrating Purim Made Easy!

Just seeing these delicious Jewish holiday cookies conjures up memories of Purim parties, carnivals and celebrations.  For that reason, we make these hamantaschen at GAM GAM Kosher Restaurant all year long.  It’s always good to add in joy, and the happy thoughts and memories associated with hamantaschen make it the perfect way to do just that.

If you’ve never made them before, this hamantaschen recipe for Purim is quite easy.  And, you likely have all the ingredients at home, except for the oranges. A little bit of orange zest and juice give this recipe that distinct flavor that sets hamantaschen apart from your typical flour and sugar cookie.

You can divide the dough and make half to pack into mishloach manot and keep the other half of the dough in the fridge well-wrapped for a day or two, until you are ready to make the rest.  These hamantaschen also freeze well, so you can even make them ahead if necessary.  

Hamantaschen Your Way

I just love the versatility of hamantaschen.  You can fill them with your favorite jelly flavors, poppy seeds or chocolate chips. And if you want, you can separate some of the prepared dough and work directly into it some poppy seeds, colored sprinkles or even some cocoa powder to add some more variety to your batch. (The chocolate hamantaschen with peanut butter filling is a hit around here).

If some of your hamantaschen open while baking, those are perfect for taste testing. 😀 Keep in mind the joy of the holiday and have fun!

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Hamantaschen Recipe for Purim

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 60 cookies
Calories 84


  • 4 eggs
  • 1 1/4 cup sugar
  • 1 cup oil
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 4 – 4 1/2 cups flour
  • 1 TBL orange juice ((optional))
  • 1 tsp orange rind
  • 1 tsp Your favorite flavor jelly for filling


  • Mix all the ingredients, except the flour.
  • Add flour one cup at a time, mixing completely before adding more.
  • The dough will be sticky.
  • Roll out the dough between 2 sheets of parchment paper into 1/4 inch thickness.
  • Use a round cookie cutter or a cup to cut circles. 
  • Add 1 tsp jelly or other filling in the center of each circle.
  • Shape into triangles by folding up from the bottom, and then folding the two sides in simultaneously
  • Bake on a lined baking sheet at 350F/175C for 9-11 minutes


Note:  Total hamantash amount may vary depending on thickness and cookie cutter size.
Calories: 84kcal
Course: Dessert
Cuisine: Jewish, Kosher
Keyword: hamantaschen, holiday cookies, Jewish Holidays, kosher, oznei haman, Purim


Calories: 84kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 45mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

What’s your favorite hamantaschen filling? I’m looking forward to hearing from you in the comments below!

How to Enjoy Hanukkah 2020 Safely

When is Hanukkah and how do you spell Hanukkah are perhaps the two biggest questions about the holiday! Whether you spell it Chanukah or Hanukkah, Hanukkah is on the evening of the 24th of Kislev, which in 2020 begins Thursday, December 10 and ends Friday, December 18.  It’s hard to believe that the year 2020 is coming to an end.   It has been a challenging year to say the least.  Some are healing physically and some emotionally. Many are wondering how to enjoy Hanukkah safely with others or how to enjoy it if they are on their own.

We are taught that life is not about what happens, but how we react. With that being said, there are many who will be facing another holiday without family and friends.  Some for health reasons, some have kids away at school and for some, the youngest child has just gotten married leaving parents now as empty nesters.  Sometimes it helps to know that you are not alone, in being alone.

🤍 Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

How can I manage the holiday alone?

We don’t have to manage the holidays as if it is something to go through, but we can make it truly wonderful.  Here are some thoughts about ways to make the holidays a meaningful experience, and not just a passage of time.  

Happiness is interesting.  It can be brought on by many different things.  But regardless of what actually encourages us to feel happy, the state of happiness triggers the same kind of stimuli in our brains.  

Being sad or lonely is a separate feeling.  One can be happy about one thing while at the same time, be sad about another.  What we focus on more is what gets our attention and becomes the stronger feeling.  This is important because this leads us to our next thoughts and feelings. And, whether they will be positive or negative begins with us.  It may not always be easy, but we can (and must) work on our focus.

Focus is Almost Like a Muscle

The more we work on our focus, the more we strengthen it.  And this isn’t only true at moments we are actively using it.  Even during unexpected situations, we will have greater success. Imagine having to suddenly catch a heavy falling object. If we are fit, then we can exert the necessary strength when we need it.  It takes work, repetition and dedication to strengthen our ability to focus, but it can be done.  Be strong and separate the two concepts of the holiday: the inherent joy in the festival itself and who we are with (or not with).  We can then truly experience a special and memorable holiday.  

Chanukah Unites Us

Over forty years ago, the Lubavitcher Rebbe, Rabbi Menachem Mendel Schneersohn connected Jews all over the world via satellite to enjoy the Hanukkah menorah lighting together. As we all have seen more this year than any year before, we too can make use of technology to spread light all around the world. Whether you are lighting at home on your own or with family, get online during your menorah lighting to share one of the most meaningful parts of the holiday together with those you care about. And remember to give a big “amen” to each other as you say the blessings. 

For more on the Mystical Insights of Hanukkah, catch my class on 
PulveREDU, this coming Sunday, December 13 at 1:00pm EST, 
7:00pm CET, 8:00pm IST.  You can register here.

Learn the Blessings

On the first night, we say all three blessings.  On the remaining nights, we say the first two.  

In the first, we bless the lighting of the Hanukkah lights.  The second blessing mentions the miracles that G-d performed for those who came before us and for those miracles that He will also do for us.

The third blessing is said on the first night only.  It is a blessing that we say when we are doing a mitzvah for the first time that year. These words of gratitude are an expression of thanks that G-d has sustained us and brought us to celebrate this special moment.

1. Ba-ruch A-tah Ado-nai E-lo-he-nu Me-lech ha-olam a-sher ki-de-sha-nu be-mitz-vo-tav ve-tzi-va-nu le-had-lik ner Cha-nu-kah.

Blessed are You, Lord our G‐d, King of the universe, who has sanctified us with His commandments, and commanded us to kindle the Chanukah light.

2. Ba-ruch A-tah Ado-nai E-lo-he-nu Me-lech Ha-olam she-a-sa ni-sim la-avo-te-nu ba-ya-mim ha-hem bi-zman ha-zeh.

Blessed are You, Lord our G‐d, King of the universe, who performed miracles for our forefathers in those days, at this time.

3. Ba-ruch A-tah Ado-nai E-lo-he-nu Me-lech Ha-olam she-heche-ya-nu ve-ki-yi-ma-nu ve-higi-a-nu liz-man ha-zeh.

Blessed are You, Lord our G‐d, King of the universe, who has granted us life, sustained us, and enabled us to reach this occasion.

The Lyrics, The Tunes, The Instruments! 

After lighting the menorah, you can break out the song sheets and sing the songs you loved as a kid or learn them together.  Sing, stream or play them on a musical instrument. There is an abundance of Hanukkah music online to choose from.  So turn up the volume and turn up the holiday feeling.

Decorate for Chanukah

Decorate ahead in anticipation of Hanukkah.  From table settings to wall hangings and balloons, there’s nothing like walking into a room filled with decorations to get you feeling the festive vibe.  And the actual planning and decorating can really get you in the Hanukkah mood.

You can buy some decorations, make them yourself or a combination of the two.  There are plenty of DYI ideas and printables online. And here are some of my favorites you can order, like

Window Decorations


Ceiling Hanging Swirls




Hanukkah Meal Table Decorations


And I just love these Hanging Ball Lanterns


Milk Chocolate Coins – Hanukkah Gelt


Make your zoom call screen shots more festive and memorable with these Fun Photo Booth Props.


Get Your Dreidel Game On!  Whether you are playing in person together or online together.


Treat yourself or others to delicious holiday treats with these Hanukkah Cookie Cutters.


Review the History of Chanukah

In Jewish tradition, every physical thing has a spiritual equivalent.  Each historical event isn’t just something to be remembered. Jewish mysticism teaches that the power of the original event is also present and available for us each and every year on the anniversary of its original occurence.

2200 years ago, in the second century BCE, the Land of Israel was ruled by the Syrian-Greeks.  The Greeks objected to belief in the One G-d.  They tried to force the Jews to give up learning Torah and observing mitzvot.  Instead, they wanted the Jews to adopt the Greek culture and beliefs, which ran contrary to Judaism.

A small group of farmers, led by Judah the Maccabee, fought against the mighty Greek army. So mighty was the Greek Army, they were the first to employ the use of elephants during fighting. Without much military skill or equipment, the small band of Jews fought off the Greeks, drove them out of the land and rededicated the Temple in Jerusalem to reinstitute the special services to G-d.  One of the special daily services in the time of the Temple was to light the seven-branched menorah.  

The Hanukkah Miracle

But there was no pure oil to be found, as the Greeks had damaged all the containers.  Then miraculously, one cruse of pure oil was found, enough for just one night.  The greater miracle was that the oil not only lasted 8 days, but that was the exact amount of time necessary to travel and acquire more pure oil.  Our Sages instituted the celebration of this historical event as an annual holiday to remember and publicize the revealed miracles of Chanukah.  

It also reminds us that the smallest amount of light can dispel a great amount of darkness.  Goodness is compared to the light, and the not good to the dark.  This season is a chance to spread our own unique light by rededicating ourselves to increasing in random acts of goodness and kindness.

Cook Special Hanukkah Foods

World Famous Latke Recipe

How about having a World Famous Latke Recipe? This is the latke recipe from GAM GAM Kosher Restaurant at the main entrance of the Jewish Ghetto of Venice, Italy.  It may very well be the most eaten latke recipe on the planet, as we have served hundreds of thousands of latkes to guests from all over the world for more than 20 years! You can get my latke recipe here.

Latkes are delicious served with sour cream, apple sauce or whatever you fancy.  And it goes without saying, that the best latkes are followed up with delicoius Hanukkah doughnuts, or sufganiyot. Whether you buy some or make them at home, there is a filling for everyone’s taste: strawberry or cherry jelly, chocolate cream, vanilla custard and more!  

Deliver a Special Hanukkah Package to Someone

More often than not, giving is more fun than receiving. Buy or make a double batch of latkes or Hanukkah doughnuts and bring some joy to a neighbor, a colleague or a teacher. What better way to bring a smile to someone’s face during the holidays than sharing and showing you are thinking of them.

Send Chanukah Greetings

Make a list of ten people (or more) to send Chanukah greetings to, via online cards.  This is probably one of the easiest ways to bring a smile to someone’s face.  It may seem like a simple gesture, but receiving an e-card with a personal message is heart-warming.  It is taught, “Words that come from the heart, enter the heart.”

Spread Light

King Soloman, wrote in Proverbs: “The soul of man is a lamp of G-d.” A lamp is made up of a wick, oil and a container to hold the oil.  All the parts are needed to produce light. A wick instantly would burn to ash if not for the oil to sustain its flame.  Oil can’t easily be lit on its own, if at all.  

But when all three parts are brought together, they can produce a flame that is strong and constant.  The same goes for our soul.  What does it mean to be the lamp of G-d?  We are here for a Divine purpose: to elevate the physical world with spirituality.  G-d supplies us with the oil, the Torah and mitzvot.  The physicality of our lives is the wick.  We use our hands to light the Hanukkah menorah or to put a coin in a charity box.  We use our mouths to say a blessing before eating or drinking.  

We must combine our physical wick (our good actions) with our spiritual oil (Torah and mitzvot), and internalize their significance, as we are the lamp.  

Be the Light!

Fill yourself, ignite yourself and shine. Not only for those around you, but shine also for yourself.  Feel the warm glow of our traditions and the warmth of the strength and comfort of getting through these challenging times, as we look ahead toward the future. Wishing each and every one of you a very Happy Hanukkah filled with light and joy!

For more on the Mystical Insights of Hanukkah, catch my class on PulveREDU, this coming Sunday, December 13 at 1:00pm EST, 7:00pm CET, 8:00pm IST.  You can register here.

I’d love to hear your thoughts and feelings about Hanukkah this year. Leave me your comments below. xo

🎬 You will love these Bisse Italian Cookies. Watch the Cook & Connect with the Rebbetzin Unplugged to find out how fun they are to make.

Join celebrity chefs and thousands of online viewers who watched from around the world, as they enjoyed an evening of connection, cooking and creativity as part of The Shabbat Project.

This special event was geared toward teenagers and featured a special message from Chopped champion, Rachel Goldzal.

These Italian biscotti are likely the most well known of the typical desserts of the Jewish Ghetto of Venice. These are one of my family’s favorite cookies…..crispy on the outside and chewy on the inside.

Their “S” shape makes them perfect for dipping in a glass of cold milk or your favorite hot drink.

They are as easy to make as they are delicious.  

One of the best things about these Bisse Italian cookies is that they are made from ingredients which you most likely always have in your kitchen and pantry anyway.

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They are inexpensive and the dough can be made ahead, as it stores very well in the refrigerator for a few days in a tight sealed or well-wrapped container. These cookies do not last long in my house. In fact, I usually have to make a double batch.

Try out this recipe and your friends and family will think you are a biscotti pro!

Bisse Italian Cookies

5 from 17 votes
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 19 Cookies
Calories 181
These are the perfect Bisse cookie – crispy on the outside and chewy on the inside


  • 3 Eggs
  • 1 Cup Sugar
  • 1/2 Cup Extra Virgin Olive Oil
  • Zest of 1 Lemon
  • 3 1/3 Cups Flour
  • Pinch of Salt


Prepare the Batter

  • Beat the eggs and sugar together until creamy
  • Next, add in the olive oil and the zest of one lemon.
  • The zest is the yellow. You want to avoid getting any of the pith, the white, in there. It’s bitter. We only want that delicious, fragrant yellow zest.
  • The easiest way to do this is with a mandoline.
  • Next, add a pinch of salt
  • Finally, add the 3 1/3 cups of flour in two parts.
  • This makes it easier to fold in the flour and ensures that we don’t have any lumps. Check down at the bottom to make sure all the flour has been incorporated.
  • Once mixed, you can put the dough in the fridge for about 1/2 hour to get a more workable consistency, but if you don’t have time, it's not necessary.

Shaping the Cookies

  • Now, flour your cooking paper and your fingers with a little bit of flour. And take a large spoonful of the cookie dough and roll it out like a stick, around 8 or 9 inches long (20-23 cm). I like to use the length of my hand as a guide to make uniform sized cookies, with the stick of dough extending a bit past my wrist and the tip of my middle finger.
  • You want to work the dough the least possible, because an overworked cookie dough leads to a tough cookie.
  • Now, I’ll tell you a trick to get a perfect "S" shape.
  • What you want to do is pick up the stick from each end and as you transfer the dough on to your baking sheet, and just before you put it down on the baking sheet, form the "S". Once down, you can adjust the shape a bit if necessary.
  • Try to get 2 rows of four cookies on the baking sheet.
  • In between batches, stick the dough in the fridge to keep it at a good consistency to work with.
  • Bake the cookies for 5 minutes at 425F. (202C)
  • Then lower the heat to 350F for around 14 minutes. (175C)
  • Cookies continue to bake if left on a hot baking sheet, so as soon as they come out of the oven, you want to carefully slide the baking paper onto a cooling rack.
  • Place a new sheet of baking paper on the baking sheet and continue shaping and baking the cookies.
Calories: 181kcal
Course: Dessert
Cuisine: Italian
Keyword: biscotti, bisse, Italian desserts, Jewish Ghetto, kosher, Venice Italy


Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 11mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 38IU | Calcium: 7mg | Iron: 1mg

If you love these Bisse Italian Cookies and Italian cooking in general, then you’ll love my gnocchi recipe. Let me know in the comments what other Italian recipes you’d like to see on RebbetzinUnplugged.com

This Classic Italian Gnocchi recipe is easy and delicious. It takes a little time and attention, but lets the one eating know that you care.

Many of you have asked which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

These little pillows of wholesome goodness are sure to satisfy any palate.  Gnocchi can be made of just potato or you can incorporate other flavors that everyone will love.  Some popular variations are carrot, beet, spinach, sweet potato, hazelnut and more. This comfort food is a favorite in my house.

Classic Italian Gnocchi are Quick and Easy!

This classic Italian gnocchi recipe is quick and easy to prepare.  It’s a hands-on type of recipe, but there is nothing complicated about it.  My kids love to give me a hand when I’m making gnocchi.  (It may be just to get me to double up the recipe, since they are so incredibly delicious).

Gnocchi can be served with a simple marinara sauce, a creamy bechamel or even just with olive oil and some parmesan sprinkled on top. My absolute favorite is gnocchi with butter and sage, or as we say in Italy, “Gnocchi con Burro e Salvia.”  It is such a wonderful taste and leaves the house with a fragrant aromatic smell. 

Between the flavors you can add to the gnocchi themselves and the many types of sauces you can whip up, gnocchi is a very versatile dish that can be served as a main course or even a side dish.  

Leftovers? What Leftovers?

I have never (ever) had any leftovers when I’ve made gnocchi.  Although, if you do, they will heat up very well in a pan with whichever sauce you choose. You can also make the dough ahead the night before and leave it in the fridge in an air-tight container until you are ready to cook the actual gnocchi. But, the entire process isn’t so time consuming.

Even though I usually have my dinners for the week planned out it advance (you can download my free weekly meal planner here, once in a while I ask my family “What should I make for dinner?.”  I would say that “Gnocchi!” is amongst the responses 90% of the time.

Classic Italian Gnocchi AKA Love in a Dish

5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 191


  • 2 3/8 cups flour (300 grams)
  • 7 medium potatoes (1 kilo before peeling)
  • 1 egg
  • salt to taste


First Things First

  • Put on some of your favorite music.
  • Peel and boil potatoes in a large pot (like a pasta pot) of salted water
  • Drain potatoes and mash with a potato masher or a fork
  • Taste and add salt if necessary
  • Add flour and egg and combine by hand

Making the Gnocchi

  • Reboil water (add some water to the pot, if necessary)
  • On a floured surface, roll out 3 strands of dough
  • Slice starnds into individual pieces (see photo)
  • Add approximately 10 gnocchi at a time to the boiling water
  • They will float to the top when they are ready (around 1 minute)
  • Remove cooked gnocchi with a slotted spoon
  • While gnocchi are boiling, roll out and cut other strands and keep the cooking process going
  • The gnocchi can be served by pouring a heated sauce on top. Or, they can be transferred to a large pan and heated in the sauce of your choice.


Since potatoes come in all shapes and sizes, use a digital scale to weigh out the potatoes (and flour) in grams for precision. And here’s another tip! I tape a piece of baking paper down on my counter top or table and work directly on there. It makes for a super fast and easy clean up!
Calories: 191kcal
Course: Main Course
Cuisine: Italian
Keyword: comfort food, gnocchi, gnocchi recipes, italian food, what to make for dinner


Calories: 191kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 12mg | Iron: 2mg

Does this sound like something you would try?  I’m excited to hear from you in the comments below!

Homemade Classic Italian Gnocchi


This delicious traditional potato kugel recipe will make everyone happy around the table.

It is often served on Shabbat as a dinner side dish or as a side for lunch the following day. This cozy, comfort food is an Ashkenazi Jewish recipe that will have everyone feeling at home.

I usually double this potato kugel recipe. This way, there is one for Shabbat and one for Friday afternoon so everyone can “Taste a little bit of Shabbat” before Shabbat actually begins.

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The Best Potato Kugel Ever

No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
A classic family recipe!


  • 6 potatoes
  • 1 onion
  • 3 beaten eggs
  • 1/3 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon baking powder


  • Grate potatoes and onion with a food processor like the one in the notes or by hand
  • Squeeze out a little of the liquid
  • Place in a large mixing bowl
  • Add remaining ingredients
  • Mix well
  • Heat vegetable oil in an empty baking pan. This helps cook the bottom of the kugel.
  • Carefully remove the pan and pour in the mixed kugel ingredients.
  • Gently smooth out the top of the kugel with a spatula or back of a tablespoon.
  • Bake at 350F / 175C for approximately 45 minutes to an hour depending on your oven


Tip: If at some point during the cooking, you achieve the color you want, cover with aluminum foil for the remainder of the cook time. (I need to do this when I use my smaller oven because the kugel browns more quickly).
My family loves to dip the kugel in matbucha!  I pulse fresh tomatoes for the matbucha with this food processor that I also use to grate the potatoes and onion for this potato kugel.  It is large enough for all my recipes and small enough to put away in a cabinet when I need more counter space. 
Course: Side Dish
Cuisine: Jewish, Kosher
Keyword: kugel, potato, recipes, Shabbat, side dishes

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