Thanksgiving Sweet Potato Gnocchi with Turkey and Stuffing Croutons

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Thanksgiving Sweet Potato Gnocchi with Turkey and Stuffing Croutons


  • 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


  • 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