By Shifra Klein – Joy of Kosher Magazine
Gnocchi is a light, versatile, potato-based pasta or dumpling. Attempts to make it kosher for Passover proved challenging because simply substituting potato starch for the flour resulted in a gummy texture. The trick to achieving a light kosher for Passover gnocchi is decreasing the amount of potato starch and beating the egg white until frothy. There are two types of gnocchi: one that is dough-like and can be rolled out like pasta, and one that is more delicate and is portioned out using a piping bag.
A potato ricer is an inexpensive kitchen tool that ‘mashes’ the potato while keeping it fluffy and starchy.
Tip: It is important to rice the potatoes and make the gnocchi while the potatoes are still hot.
Basic Potato Gnocchi:
2-3 large russet potatoes
1 egg white
6-8 tablespoons potato starch
Preheat oven to 375°F.
Pierce the potato all over with a fork.
Place potatoes on baking sheet and bake uncovered for about 45-60 minutes, until potato is fully baked.
Using an immersion blender, regular blender or standing mixer, beat egg white until it quadruples in size and becomes white and frothy. Set aside.
While still hot, peel potato and mash using a potato ricer or masher.
Add the potato starch to the potatoes and mix until combined.
Add the egg whites and mix until just combined.
Divide ‘dough’ into two; roll out and slice into 1½ inch pieces.
Bring a large pot of water to a boil and cook gnocchi until they float to the top.
Remove from boiling water and add to desired sauce.
Beef Cheek Sauce:
Beef cheek is an incredible cut of meat; it is full of flavor and natural gelatin which helps thicken and flavor the sauce. This sauce isn’t difficult, but it is important to allow everything to cook according to the recipe instructions for all the flavors to develop. You can omit the garlic if you do not use garlic on Pesach. No salt is necessary in this recipe as the beef cheek is a salty cut of meat.
Tip: For the chicken stock, you can use leftover chicken soup that has been strained, or make a quick chicken stock by simmering chicken bones for at least an hour with enough water to cover and some carrots, celery and onion.
1 pound beef cheek
2 tablespoons olive oil
1 Spanish onion, finely chopped
1 large carrot, finely chopped
2 celery ribs, finely chopped
2 cloves garlic, minced
1 large tomato (about 1 cup chopped)
½ cup good-quality red wine
1½ – 2 cups chicken stock
In a medium saucepan (3 or 4 quart), heat oil on medium-high heat.
Once oil is hot, add meat and cook for about three minutes per side or until meat develops a brown sear.
Remove meat from pan and lower heat to low-medium.
Add onions and cook for ten minutes, until onions are translucent.
Add the carrots, celery, and garlic and cook for another ten minutes.
Add the tomatoes and cook for five minutes.
Add the ½ cup of wine, raise heat and simmer for five minutes.
Add the reserved beef cheek meat and enough chicken stock to just about cover the meat.
Lower heat to the lowest possible, and cover pot. Cook for 2 hours until beef cheek is tender.
Let sauce cool.
Remove beef cheek and shred the meat.
When ready to serve, heat a frying pan on medium heat and add 1 tablespoon oil.
Add the shredded meat and cook for three minutes until meat gets golden brown.
Pour reserved sauce and cook for two minutes.
Add the gnocchi and cook for three minutes on medium heat.
Serve immediately.
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This Pesach issue is 100% Gluten Free. Get decadent dessert recipes to fancify your Seder plus a vegan miracle mousse you won’t believe has only 2 ingredients. Learn everything you need to know about meat and salmon for the holiday and beyond in this issue. Wineries, wine gadgets, and cooking with wine with tips and recipes. Goat cheese recipes for your health and lots of Spring time salads, soups and fruit recipes.
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how many does this recipe serve? thanks!
There is NO Chabad minhog about garlic. Some families don’t use it, some do.
All of Chabad doesn’t use garlic on Pesach.
Everyone who uses garlic- great! Use garlic…. If you do not use garlic then simply don’t use it in the recipe like it very clearly states.
-JOK Fan
amaaazing! so original and delish!!!
thank you JOK!!
Who is “we”? Some people do, some don’t. The recipe says clearly that if you don’t use garlic then skip it.
So excited to try this for a chol hamoed meal!
They always do such original stuff, thanks for sharing
it says you can skip the garlic if you don’t use it on pesach
Looks yummy Chag kosher vesameach
Do we use garlic on Pesach ?
will try it out!
Beef cheek sauce – thats sounds crazy good. My husband would love this
I miss my pasta, this is awesome!
we dont use garlic on pesach