Thanksgiving Sweet Potato Gnocchi with Turkey and Stuffing Croutons

Ingredients

• 1 package Cappello’s Sweet Potato Gnocchi
• 1 cup leftover stuffing, cut into bite-size pieces
• ¼ cup unsalted butter
• 8 fresh sage leaves
• 1 small shallot, thinly sliced
• 2 tablespoons balsamic vinegar
• 8 ounces cooked turkey, torn into bite-sized pieces
• 1/4 cup pecans
• Kosher salt
• Freshly ground black pepper
• To garnish: Freshly shaved Parmigiano-Reggiano, microgreens

Instructions

• Preheat the oven to 400°F. Place stuffing on a baking sheet lined with parchment paper, and toast until golden brown and crispy, about 25–30 minutes.
• Cook gnocchi according to package directions. Reserve ¼ cup pasta water.
• In a large sauté pan, melt the butter over medium heat. Once melted and foamy, add the sage and cook until crisp, about 1 minute. Remove sage and add shallot to the pan. Cook, stirring often, until shallots are translucent and butter starts to brown, about 2-3 minutes. Once butter has browned, remove from heat, and stir in the balsamic vinegar. Stir in gnocchi, turkey, pecans and 3 tablespoons of the reserved pasta water. Return to heat, and sauté until just coated in the sauce. Salt and pepper to taste. Serve warm topped with stuffing croutons, Parmigiano-Reggiano, crispy sage leaves, and microgreens.

Kids can do

• Tear turkey into bite-sized pieces
• Top gnocchi with stuffing croutons
• Sprinkle on cheese