Matzo Gnocchi Soup

By susanwadle

Recipes & Menus | recipes

Matzo Gnocchi Soup
To keep these matzo dumplins light, don't overmix the dough.

8 Servings

Active:

45 minutes

Total:

3 3/4 hours

Recipe by Missy Robbins

Photograph by Marcus Nilsson

April 2012

Ingredients

• 1 large kosher chicken
• 3 large carrots, peeled, cut into 1-inch pieces
• 1 head of celery, stalks cut into 1-inch pieces, leaves set aside
• 3 large leeks, cut into 1-inch pieces
• 1 head of garlic, halved crosswise
• 2 tablespoons whole black peppercorns
• 1 fresh bay leaf
• 1 bunch fresh thyme
• Kosher salt

Details

Servings 8
Cooking time 270mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Broth

Place first 8 ingredients and 5 quarts water in a large stockpot; season with salt. Bring to a simmer over medium heat. Skim foam from surface; reduce heat to low and cook, keeping at a low simmer and skimming occasionally, for 3 hours.

Using tongs, remove chicken from broth and reserve for another use. Strain broth into a large bowl through a fine-mesh sieve (if desired, line sieve with cheesecloth for clearer broth); set aside. Discard solids. DO AHEAD: Can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled.

Matzo Gnocchi and Assembly

Preheat oven to 400°. Bake potato until tender, about 1 hour. Let cool slightly. Peel potato and pass through a ricer or food mill, or press through the holes in a colander into a medium bowl. Add matzo meal, herbs, and nutmeg; season to taste with salt. Add yolks; stir to form a dough.

Divide dough into 4 pieces. Working with 1 piece at a time and keeping the others covered with a kitchen towel, roll dough into a 12-inch-long rope. Cut into 1-inch pieces. Transfer gnocchi to a parchment paper-lined rimmed baking sheet. Cover with towel.

Bring broth to a simmer in a large pot over medium heat. Season with salt and pepper. Add gnocchi; simmer until tender, 4–5 minutes. Divide mixture among bowls. Drizzle with oil; garnish with celery leaves.

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