Department of Food and Nutrition Services,
University of Iowa Hospitals and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
From the recipe collection of Jeni
(Use left over turkey and mashed potatoes from a past Christmas dinner.)
2 cups leftover mashed potatoes
2 cups flour
1 tsp. salt
1 tsp. sage
1 egg yolk
Turkey carcass boiled in salted water or stock with meat removed and diced.
1 Tbsp. butter, melted (optional)
1 shallot, chopped
1 clove garlic, sliced in half
1/2 pound sliced mushrooms
3/4 cup chicken stock
1/2 lb. chopped frozen spinach
1/4 cup chopped parsley
1/3 cup arugula (optional)
salt, pepper, thyme oregano to taste
Knead gnocchi ingredients together to make soft dough. Form into longropes. Chop ropes into 1/2 inch pieces. Roll pieces between fingers to form shells. Let dry two hours, dusting with flour so gnocchi will not stick together. Meanwhile, boil turkey carcass in salted water or stock for an hour. Remove meat from bone and dice. Set aside. Melt butter in skillet. Combine shallot, garlic and mushrooms. Add to butter and sauté for 5 minutes. Add 3/4 cup chicken stock, spinach, parsley, arugula, diced meat and seasonings. Heat through. Boil 2 – 3 quarts water in large saucepan. Add handful of salt. Add gnocchi. Allow water to come to a boil again and when dumplings rise to surface they are done, about 1-2 minutes. Drain. Add gnocchi to sauce. Place on serving dish and serve with fresh grated parmesan cheese.
Hint: This may be made without meat, using water in place of stock.