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Meat
Medium
8 Servings
Allergens 
3 Hours
Diets
While I really appreciate the textural fun a crispy gnocchi brings to the table, sometimes you gotta forgo the four-pot setup in the name of simplicity. That being said, if you feel like simmering the gnocchi separately and then crisping them up in a hot pan right before serving, I won’t stop you. For everyone else, don’t worry, this soup still delivers on flavor!
3 pounds (1.36 kilograms) boneless flanken, cut into 2-inch (5-centimeter) pieces
2 teaspoons oil
2 Spanish or Vidalia onions, diced
3 medium carrots, peeled and diced
3 stalks celery, diced, or 3/4 cup diced celery root
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1 turnip, diced
5 cups chicken stock, such as Manischewitz Chicken Broth + 5 cups water, or 10 cups water
2 tablespoons salt
1/2 teaspoon black pepper
2 large Idaho potatoes
2 egg yolks
1/2 cup Kosher-for-Pesach flour blend (or 1/3 cup Gefen Almond Flour, 2 tablespoons potato starch, and 1 tablespoon tapioca, arrowroot, or coconut flour)
1 teaspoon salt
Terra di Seta Riserva Chianti Classico 2016
Season flanken with salt.
Heat a large soup pot over high flame. Add oil and sear meat on all sides, working in batches so as not to overcrowd the pot. Remove the meat from the pot and set aside.
Add all vegetables to the pot and cover. Let the vegetables sweat until onions are translucent, about 10 minutes.
Return meat to the pot and cover with stock and/or water. Season with salt and pepper. Cover and bring to a boil, then lower heat to a simmer until meat is extremely tender, about two to three hours.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Bake potatoes until fully cooked and tender all the way through, about one hour. Mash the potatoes well using a potato ricer or by pushing the potatoes through a colander or sieve with a spoon. Add yolks, flour, and salt and mix carefully and lightly, trying not to press down too hard on the potatoes. It should form a cohesive dough.
Roll the dough into logs on a surface liberally sprinkled with Pesach flour, applying light pressure. Cut into one-inch (two-and-a-half-centimeter) sections and toss with a bit more Pesach flour. Drop into very well-salted boiling water in batches, removing them as soon as they float to the surface.
When ready to serve, add several gnocchi to each bowl and ladle soup over them.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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This is a great recepi
Do I bake potatoes open or closed? can I cook them instead?
do I need to use pesach flour
If you’re not making it on Pesach, you should be able to use regular flour.
do I bake potatoes open or closed? can I cook them in water rather than bake?