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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.

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~*~ 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

 

Playlist—Imany

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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.  

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6. SERVE

Garnish with parsley, sour cream, and Parmesan cheese, if desired. 

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~*~ 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.