· recipe ·
Thanksgiving Gnocchi Poutine with Turkey
Hot gravy softens fresh cheese curds while leaving small, distinct pieces. Tart cranberry sauce brings a useful contrast to this rich leftovers supper.
Time and servings
- Prep
- 40 min
- Cook
- 85 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 790
- Protein
- 44 g
- Fat
- 34 g
- Carbs
- 76 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Warm the turkey gravy
While the water heats, put the turkey gravy in a saucepan and bring it to a steady simmer. Cut the turkey into bite-size pieces, add it to the gravy, and heat the mixture to 165°F74°C; then keep it covered over the lowest heat.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 4 minutes until no beads of water remain.
Crisp the gnocchi
Heat the olive oil in a skillet over medium-high heat. Add the drained gnocchi and leave them undisturbed until their broad sides are golden, then turn to brown another side.
Crisp the sage
Add the sage leaves to the hot skillet and turn them for 20 to 30 seconds, until crisp but still green, then transfer them to a plate.
Build the poutine
Bring the turkey gravy back to a simmer if it has cooled. Divide the crisp gnocchi among shallow bowls and scatter over the cheddar curds and black pepper. Spoon the hot turkey and gravy over them, add small spoonfuls of cranberry sauce, and finish with crisp sage.
