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1
Preheat the oven to 375 degrees F.
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2
Place the hazelnuts on a sheet tray and brown in the oven for 10 minutes.
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3
Remove from the oven, allow to cool until it is comfortable to handle them, then slip them from their skins.
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4
Place the nuts in a small, heavy-bottomed saucepan, pour the chicken stock over and bring to a boil.
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5
Boil for 5 minutes, then remove from heat and allow to cool.
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6
In the bowl of a food processor, combine the nuts and stock, apple, heavy cream and salt and pepper, to taste.
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7
Blend until well combined but not completely homogenous.
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8
Set aside.
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9
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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10
In a 12 to 14-inch saute pan, place the hazelnut sauce and bring to a simmer over medium-high heat, taking care not to scorch it.
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11
Meanwhile, drop the gnocchi into the boiling water and cook until they float aggressively, about 2 minutes.
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12
Drain the gnocchi, reserving the pasta cooking water, and add the gnocchi to the pan.
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13
Toss over high heat 1 minute to coat, adding a splash of pasta cooking water if necessary to keep the sauce from getting too ?tight.?
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14
Serve immediately garnished with grated cheese.
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15
Boil the whole potatoes until they are soft (about 45 minutes).
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16
While still warm, peel and pass through vegetable mill onto clean pasta board.
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17
Set 6 quarts of water to boil in a large spaghetti pot.
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18
Set up ice bath with 6 cups ice and 6 cups water near boiling water.
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19
Make well in center of potates and sprinkle all over with flour, using all the flour.
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20
Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta.
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21
Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
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22
Knead gently another 4 minutes until ball is dry to touch.
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23
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
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24
Flick pieces off of fork or concave side of cheese grater until dowel is finished.
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25
Drop these pieces into boiling water and cook until they float (about 1 minute).
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26
Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork.
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27
As gnocchi float to top of boiling water, remove them to ice bath.
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28
Continue until all have been cooled off.
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29
Let sit several minutes in bath and drain from ice and water.
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30
Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
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31
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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32
Add all the chicken parts and brown all over, stirring to avoid burning.
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33
Remove the chicken and reserve.
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34
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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35
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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36
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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37
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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38
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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39
Stir the stock to facilitate cooling and set aside.
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40
Refrigerate stock in small containers for up to a week or freeze for up to a month.
