Source: Oded Schwartz

The following recipe is for the 'light as a feather' variety. I use
the same recipe to make gnocchi-like dumplings to be served
with tomato sauce and grated cheese. To serve like gnocchi
I use a full flavored olive oil and add a good handful of finely chopped
herbs such as dill, parsley or basil.

Kneidlach can also be used as an accompanying dumpling in a
meat stew. In this case put the raw Kneidlach into the stew about
half way through cooking to allow them to cook, turn a rich brown
and absorb the delicious stewing liquid.

Ingredients: 2 eggs (size 2), well beaten 3 Tbsp. melted chicken fat or oil (light olive or peanut) 4 Tbsp. cold water 6 Tbsp. (rounded) medium matzo meal Salt & pepper

Preparation:
1. Mix all ingredients together. Cover and allow the mixture to rest,
ideally in the fridge for at least 2 hours.

2. Shape into small balls and cook in boiling soup or salted water
for 20 -30 minutes or until the dumplings float to the top, drain.

3. Serve in chicken soup or as a side dish with stew.

Comments:Some recipes recommend flavoring with powdered
ginger and cinnamon while others add ground almonds
or almond essence to the mix.

Section: Holiday

Read the Article: The Culinary Traditions of Passover