Place the matzoh meal in a bowl.

Warm the milk slightly and add it to the matzoh meal along with the eggs.

Add the lemon juice and zest and mix until combined.

Season with kosher salt and freshly ground pepper.

Cover the bowl and let it stand room temperature for 1 hour.

Pinch off a portion of the knödel mixture and form a round ball between your palms. Repeat until you have used up all of it.

Bring a large pot of salted water to a boil.

Add the knödel.

Lower the heat to a simmer and let the knödel cook for 20 minutes until they are fluffy.  After initially sinking to the bottom of the pot, they will rise to the top. (Make the sauce below while the knödel  are boiling)

Use a slotted spoon to remove the knödel from the pot and transfer to a platter.

Heat the remaining two tablespoons of butter in a medium-sized skillet.

Carefully add the cooked knödel to the skillet and fry them in the butter, gently turning them to brown on all sides.

Remove from the pan, transfer then knödel back to the platter. Cover with aluminum foil and stow in a warm place until the sauce is ready.

Add the tablespoon of unsalted butter to a small skillet. When the butter has melted, add the shallots and cook until the shallots are transparent.

Stir in the lemon zest.

Add the 1/2 cup of vegetable broth, white wine and lemon juice to the pan. Stir to combine.

Stir in the tablespoon of lemon preserves. Add the white wine and simmer for 5 minutes.

Add the heavy cream to the pan and stir everything together.

Whisk in the tablespoon of cornstarch and keep whisking until the sauce thickens.

Add the pinch of sugar.

Stir in the chopped pistachios.

Season the sauce with salt and freshly ground pepper to taste. Remove from heat and pour over the knödel.