Beef and Gnocchi Soup

Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

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!

SERVES 8

• 3 lbs (1.36 kg) boneless flanken, cut into 2-inch (5-cm) pieces
• 2 tsp oil
• 2 Spanish or Vidalia onions, diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, diced, or ¾ cup diced celery root
• 5 cloves garlic, minced
• 1 turnip, diced
• 5 cups chicken stock + 5 cups water, or 10 cups water
• 2 Tbsp salt
• ½ tsp black pepper

Gnocchi

• 2 large Idaho potatoes
• 2 egg yolks
• ½ cup Kosher-for-Pesach flour blend (or ⅓ cup almond flour, 2 Tbsp potato starch, and 1 Tbsp tapioca, arrowroot, or coconut flour) 
• 1 tsp salt
• 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.