At Thanksgiving, we were given a 20 pound smoked Turkey. I had already purchased a 20 pound Turkey to cook.
So, I cut up the smoked Turkey into large parts and sealed it with my friend’s borrowed suck ‘n seal (that’s what I like to call it). Then I froze the portions I had made.
Yesterday I pulled a frozen smoked Turkey breast package from the freezer and let it thaw in the frig.
For dinner, I was inspired to cook Archie some Gnocchi because he loves this dish.
2 Tbsp butter
1 Tbsp olive oil
1 smoked turkey breast
1 package of fresh made Gnocchi (found in the refrigerator section available at Whole Foods)
1 – 8 ounce package of ‘Chef’s Sampler’ mushrooms (available at Whole Foods)
2 cloves of garlic
2/3 cup of dry white wine
2 cups of heavy cream
3/4 to 1 cup Parmesan cheese shredded or grated very thin.
salt and pepper
Cut the turkey into cubes and set aside.
Start a stock pot of water to boiling for Gnocchi.
Cut off the dark green leaves of the leek and discard or save for soup making at another time. Cut the end of the leek off and cut it in half. Then cut the leek into 1/4″ slices. Place these into a bowl of water and swish around to remove soil. The pieces will float to the top. Remove them with your hands leaving the soil at the bottom of the bowl. Place pieces in strainer to remove excess water.
Wash mushrooms, drain and cut into mouth size pieces.
Put 2 Tbsp spoons of butter and 1 Tbsp spoons of olive oil in sauce pan and heat to medium.
Put mushrooms into pan and cook until almost done. Add salt and pepper, just a bit.
Add leeks to pan and continue to cook until translucent.
Hold off on cooking the Gnocchi. They will take 45 seconds to cook in near boiling water.
When guests are seated; pour the wine into the mixture and let cook down 3 minutes or so.
Now add the heavy cream and stir in the Parmesan cheese. Press garlic and add to sauce. Let this mixture reduce while stirring constantly.
If you add the garlic in the oil your flavor will be sharp and more pronounced. I like subtle garlic flavor.
When cream mixture in near to the thickness you desire, add the smoked Turkey pieces. Add more salt and pepper according to taste.
Now begin cooking the Gnocchi. Watch the pot. Cook 45 seconds.
Drain the Gnocchi and place on a dish. Pour the sauce mixture over the top of the Gnocchi and serve.
I served this dish with a winter kale salad. The salad included Kale cut in ribbons, roasted Butternut Squash cubes, Kasha and walnuts in a light dressing.
The dinner was a hit!
I hope you can try this recipe- you will not be disappointed. And it’s really simple to make.
Thanks for reading!