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Ingredients
- Broth
- 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
- Matzo Gnocchi and Assembly
- 1 large (11–12-ounce) russet potato
- 1/4 cup matzo meal
- 1 tablespoon finely minced fresh chives
- 1 tablespoon finely minced flat-leaf parsley
- Pinch of freshly ground nutmeg
- Kosher salt
- 3 large egg yolks, beaten to blend
- Freshly ground black pepper
- Extra-virgin olive oil (for drizzling)
Details
Servings 8
Preparation
Step 1
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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