Why I picked this recipe: I’ve always wanted to make my own gnocchi! The recipe seemed pretty simple and I already had most of the ingredients. I also wanted to give myself the challenge of preparing my own horseradish instead of buying it straight from the jar.
What worked: The fresh horseradish added a unique hot and peppery flavor to an otherwise bland potato dumpling dish. If you use the jarred stuff, the flavor won’t come through as strongly.
What didn’t: While it was a great experience working with horseradish root, there’s a reason you buy it already prepared. It’s a pretty tough root to cut into if you don’t have a sharp knife. I also think the dish was missing some other flavor/texture element…like a sauce or vegetable.
Suggested Tweaks: I wish the author explained how to store the gnocchi because I had a lot of leftovers and wasn’t sure what to do with them. After a bit of research, I found that you should store them in a single layer (so they don’t stick together) on a parchment-lined baking sheet for 4-5 days. You can also store them the same way in the freezer then transfer the frozen gnocchi into a freezer bag once frozen.
~*~ CHICKEN & HORSERADISH GNOCCHI SOUP ~*~
SERVES: 6 – 8 ⎪ DIFFICULTYL: INTERMEDIATE | FUNK: CASUAL
I had a lot of leftover horseradish gnocchi from Diane Morgan’s recipe in ROOTS. So I tried to think of a fun, unique way to repurpose them. At first, they reminded me of mini dumplings or matzo balls, so naturally I decided to add them to chicken soup. In on of her chicken soup recipes, Diane suggests buying a rotisserie chicken at the grocery store to save time while still boosting flavor so that’s exactly what I did. The horseradish adds a nice kick to this classic recipe. Garnish with a dollop of sour cream or plain greek yogurt to balance it all out.
Mise En Place
For the gnocchi:
2 pounds russet potatoes
1 1/2 cups freshly grated horseradish
1 large egg
2 tablespoons freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, melted
1 tablespoon, plus 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the soup:
3 tablespoon unsalted butter
1 large yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
2 large garlic cloves, minced
8-10 cups chicken stock
1 rotisserie chicken, skin removed and meat shredded
1 pound horseradish gnocchi
1/2 cup sour cream, plus more for garnish
1/2 bunch chopped parsley
1. BAKE THE POTATOES
Preheat the oven to 425F. Prick the potatoes all over with a fork and place them on a baking sheet. Bake the potatoes until fork-tender, about 1 hour, then remove from the oven and set aside until cool enough to handle, about 5 to 10 minutes.
2. PREPARE THE HORSERADISH
Cut the ends off the horseradish and peel the skin off with a sharp knife. Grate on the corse side of a box grater* or cut into small chunks and pulse in a food processor or blender. Mix the grated horseradish with lemon juice or vinegar to prevent discoloration.
CAUTION: Fresh horseradish will make you tear worse than an onion, so wear goggles or crack open a window. Avoid breathing in the fumes as much as possible.
3. MAKE THE DOUGH
Cut the potatoes in half lengthwise and scoop out the flesh from the skin*. Mash the potato in a bowl until smooth. Add 1 cup of flour, the horseradish, egg, Parmesan, oil, melted butter, 1 teaspoon salt, and pepper. Use your hands to gently fold the ingredients together until combined and a dough is form. If it seems too moist, add more flour; the dough should be tacky not sticky.
REUSE: Don’t throw out those potato skins! Sprinkle them with salt for a nutritious snack, or cut them into strips and fry/bake for potato skin chips.
4. ROLL & CUT THE DOUGH
Transfer the dough to a floured work surface. Lightly flour a rimmed baking sheet or platter. Cut off an apple-sized hunk of dough and form into a ball. Then, roll the ball back and forth on the floured surface into a skinny log, 3/4 inches in a diameter and about 15 inches long (use a ruler!). Cut the log crosswise into pieces about 1 inch long and place pieces on the floured baking sheet. Roll and cut the remaining dough. Cover with plastic wrap and store in the fridge until ready to use.
5. MAKE THE SOUP
In a stockpot over medium-high heat add the butter. Once bubbling, add the carrots, onion, celery, and a big pinch of salt; cook until softened. Add the garlic and cook for 2 more minutes. Add the chicken stock and bring to a boil. Lower heat to a simmer then add the shredded chicken, gnocchi, sour cream, and parsley. Cook for 5-10 more minutes.
Garnish with parsley, sour cream, and Parmesan cheese, if desired.
~*~ VEGETARIAN VARIATION ~*~
Replace the chicken with 1 bunch chopped kale, collard greens and/or spinach, and the chicken stock with vegetable stock. In Step 5, add the stemmed and chopped greens in with the stock. Bring to a boil then lower to a simmer and cook until the potatoes are fork tender. Then add the gnocchi, sour cream, and parsley.
Reprinted from ROOTS: The Definitive Compendium with more that 225 Recipes by Diane Morgan. Copyright © 2012. Published by Chronicle Books San Francisco. All rights reserved.