
Sautéed Horseradish Gnocchi from ROOTS
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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.
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.
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.
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