Passover potato gnocchi

Believe it or not, it's possible to make great kosher for Passover gnocchi. It takes a while to boil the potatoes and stir the dough together (all in all, it took around two hours), but the results are worth it. We modified a recipe from ChefKosher.com and ate it with homemade pesto and steamed asparagus.

Gnocchi
3 potatoes (approximately 1.5 pounds), quartered
2 cups (12 oz.) potato starch
2 cups matzah meal (make it in a food processor--takes around 6 matzah)
Salt
Potato water (use the water in which the potatoes were boiled)

Place quartered potatoes in a dutch oven or similarly large pot. Cover them completely with water. Boil until potatoes are fork tender. While potatoes are boiling, combine matzah meal and potato starch. When potatoes are done, remove skins (you can make crispy potato skins in the oven with these). Mash potatoes until no lumps are left. Add matzah mixture to potatoes 1/4 cup at a time, incorporating well before adding the next 1/4 cup. Add potato water by the spoonful as necessary to create a smooth dough that isn't sticky. It should resemble firm mashed potatoes. Don't let it get creamy. Let the dough rest for 90 minutes (all the starches need to tie together). Roll dough into snakes, cut into one-inch lengths, and smash each piece slightly with a fork. When ready to cook, bring a pot of salted water (1 tsp salt per cup) to a rolling boil. Drop gnocchi into water and wait for them to float. Pick off the floaters with a slotted spoon, let drain, and serve with sauce.

Pesto
1-3 cloves garlic
Sweet basil (six or so leafy stems)
Rosemary (one to three stems)
Dried herbs
1/4-1/2 cup Hard, gratable cheeses (parmesan, romano, asiago, etc.)
Some handfuls of walnuts
Extra-virgin olive oil

Blend all ingredients in a food processor or blender (food processor is MUCH easier to clean afterwards). Aim for a cohesive paste.

Potato skins
Preheat oven to 350F. Spray a cookie sheet with nonstick cooking spray. Lay out potato skins on sheet so that they don't overlap. Drizzle with olive oil and sprinkle with salt, pepper, herbs, and cheese. Bake 5-10 minutes until cheese melts and becomes a little crispy.