Chicken Consommé

Peel carrot and finely chop. Finely chop the white part of the leek, rinse well and drain. Rinse chicken breast and pat dry. Cut into large pieces and grind in a meat grinder (or finely chop in a food processor).

Separate the eggs (reserve 1 yolk for another use). In a bowl, combine egg whites, chicken, diced vegetables, and 1/2 cup water. Stir to combine.

Transfer chicken mixture to a pot. Add the cold chicken stock and stir well.

Bring the mixture to a simmer over medium heat, stirring frequently. Stop stirring and cook over very low heat until the chicken mixture coagulates and floats to the top of the stock, about 2 hours. (Do not return to a boil, which will make the broth cloudy.)

To make the gnocchi, remove seeds from pumpkin and cut into wedges, about 1 1/4 inch thick. Place wedges, skin side down, on a baking sheet. Roast on the middle rack of preheated oven 400°F until tender, about 30 minutes.

Remove pumpkin slices from the oven and peel. Press pumpkin flesh through a potato ricer into a bowl. Season with salt and pepper and a pinch of freshly grated nutmeg. Add egg yolk and flour and knead into a smooth dough.

Roll out dough on a floured work surface and cut into approximately 1/2-inch pieces.

Peel parsnips and cut into very thin strips.

Cook the gnocchi in a pot of boiling salted water until they float to the top, about 3 minutes, adding parsnips after 2 minutes. Drain gnocchi and parsnips, rinse with cold water and drain well.