To keep the matzo dumplings light, don't overtax the dough.
Recipe information
Total Time
3 minutes
Yield
8 Servings
Ingredients
Broth
1
3
1
3
1
2
1
1
Matzo Gnocchi and Assembly
1
1
1
1
3
Need to make a substitution?
Preparation
Broth
Step 1
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.
Step 2
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
Step 3
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.
Step 4
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.
Step 5
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.