In my search to make something different, I came across this blog. In the Israeli Kitchen, Mimi has a recipe for Passover Gnocchi. Now, to anyone out there that has been celebrating Passover all their life, this sounds like some taunting urban legend - and that's what I thought.
I actually made two batches already. The first, while good, were way too big. I wasn't aware they would poof up so much when they cook. My next batch was much better sizewise. I also perfected my gnocchi forming skills on the second batch. Here are my tips on making these:
- Make them smaller than you think you should. As soon as they hit the water they will fluff up to little pillows of goodness.
- To form the gnocchi with a fork I first pressed the fork lightly into the gnocchi on the counter, then flip the fork over, & with my other hand used my thumb to flick (lightly)/roll the gnocchi off the fork tines. Once you get the hang of it, it goes really fast. If you are doing it with a kid, I think just pressing the fork in would be a good job for them. The rolling of it is just what I prefer.
- Start boiling your water right before you pull your dough out of the fridge. These really are best made & served fresh and best not to let them sit around. Also have any have your sauce ready before they go in the water... they will be done before you know it.
- Make the gnocchi on parchment paper. Doesn't just make clean up easier, but if you are like me and you have a small kitchen & aren't making the gnocchi next to the pot of water it makes transporting and dumping in the pot much easier.
My other big success this week... AIOLI! I made actual aioli. For anyone who doesn't know, aioli is fancy French mayonnaise flavored with garlic and/or other herbs. It takes a long time & lots of patience, but totally worth it.
First I dropped 2 egg yolks into my food processor. Because you are using raw eggs, it is best to use the freshest eggs you can find (I also wouldn't suggest this for anyone like the very young or old that shouldn't eat things like raw eggs). I added in some salt, pepper, juice of 1 lemon, and 2 cloves of smashed garlic. I filled my measuring cup with about 1/4 cup of olive oil and 3/4 cup of grapeseed oil (this oil is light and has no taste - great for dressings). And now the patience comes in. I turned on the food processor and began adding the oil drop by drop. This is NOT an exaggeration! The oil must be added SLOW, literally drop by drop for it to emulsify with the egg yolks to create the aioli. It takes a long time, but when you see that creamy mixture come together and really start to look like you finial product it will be worth it. Do not be tempted to pour in the oil, you'll only have a sloppy mess.
There was only one little problem, which luckily didn't occur till the very last moment. The food processor stopped. It didn't slow down, it didn't make a noise... it just came to a dead stop. Luckily I was at the very end and after an hour or so of cooling off it seems to be working fine again.
I was so happy with the thick aioli. After tasting for flavor, I added in some mustard (both Dijon mustard & powdered mustard - I like mustard) and horseradish. I let the flavors meld together over night. I am very happy with the end product... not only good for sandwiches and the tuna dish I have planned for Passover dinner, but it was perfect for dipping fries.
So those were my big successes... next up, the FAIL.