Potato Dumplings with Hazelnuts: Gnocchi in Salsa di Nocciole

Name: Potato Dumplings with Hazelnuts: Gnocchi in Salsa di Nocciole
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 kilograms baking potatoes, like russets; 1 Tbsp black peppercorns; 118 milliliters canola oil; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 1 extra large egg; 473 milliliters all-purpose flour; 1 green apple, cored, peeled, roughly chopped; 59 milliliters shelled hazelnuts; 237 milliliters heavy cream; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 4 servings Parmigiano-Reggiano, for grating; 1 bunch parsley stems; 1 pinch salt; 4 servings Salt and pepper; 2 Tbsps tomato paste

The recipe Potato Dumplings with Hazelnuts: Gnocchi in Salsa di Nocciole could satisfy your Mediterranean craving in about 2 hours and 50 minutes. This recipe makes 4 servings with 1754 calories, 70g of protein, and 106g of fat each. This recipe covers 59% of your daily requirements of vitamins and minerals. It works well as a main course. If you have tomato paste, peppercorns, parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the hazelnuts on a sheet tray and brown in the oven for 10 minutes.

Ingredients you will need

Hazelnuts

Equipment you will use

Oven

Remove from the oven, allow to cool until it is comfortable to handle them, then slip them from their skins.

Equipment you will use

Oven

Place the nuts in a small, heavy-bottomed saucepan, pour the chicken stock over and bring to a boil. Boil for 5 minutes, then remove from heat and allow to cool.

Ingredients you will need

Chicken Stock

Nuts

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Sauce Pan

In the bowl of a food processor, combine the nuts and stock, apple, heavy cream and salt and pepper, to taste. Blend until well combined but not completely homogenous. Set aside.

Ingredients you will need

Salt And Pepper

Heavy Cream

Apple

Stock

Nuts

Equipment you will use

Food Processor

Bowl

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

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.

Ingredients you will need

Hazelnuts

Sauce

Equipment you will use

Frying Pan

Meanwhile, drop the gnocchi into the boiling water and cook until they float aggressively, about 2 minutes.

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Gnocchi

Water

Drain the gnocchi, reserving the pasta cooking water, and add the gnocchi to the pan. 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.?

Ingredients you will need

Gnocchi

Pasta

Sauce

Water

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Frying Pan

Serve immediately garnished with grated cheese.

Ingredients you will need

Cheese

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

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Vegetable

Potato

Pasta

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

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Spaghetti

Water

Ice

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Pot

Make well in center of potates and sprinkle all over with flour, using all the flour.

Ingredients you will need

All Purpose Flour

Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Ingredients you will need

Potato

Dough

All Purpose Flour

Pasta

Salt

Egg

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off.

Ingredients you will need

Gnocchi

Cheese

Dough

Water

Roll

Ice

Equipment you will use

Grater

Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Ingredients you will need

Canola Oil

Water

Ice

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. 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.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

1kilograms

baking potatoes, like russets 1Tbsp

black peppercorns 118milliliters

canola oil 3

carrots, coarsely chopped 4ribs

celery, coarsely chopped 2kilograms

chicken wings, backs, and bones 1extra large

egg 473milliliters

all-purpose flour 1

green apple, cored, peeled, roughly chopped 59milliliters

shelled hazelnuts 237milliliters

heavy cream 2Tbsps

extra-virgin olive oil 2

onions, coarsely chopped 4servings

Parmigiano-Reggiano, for grating 1bunch

parsley stems 1pinch

salt 4servings

Salt and pepper 2Tbsps

tomato paste

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.