Braised Turkey and Homemade Potato Gnocchi

By Chef du Cuisine Patrick Connolly


4 tbsp extra virgin olive oil

1 Large carrot, large dice

1 Medium leek, large dice

1 Large onion, large dice

1 Pint dry white wine

2 (About 1 lb each) TURKEY LEGS


3 oz dried mushrooms

1 tbsp juniper berries

2 tbsp black peppercorns

3 Bay leaves

6 russet potatoes

2 egg yolks

1 tbsp extra virgin olive oil

2 tbsp kosher salt

2 c all purpose flour

2 tbsp unsalted butter

1 Medium shallot, minced

2 tbsp fresh rosemary, chopped fine

2 tbsp pink peppercorns, chopped fine

2 oz grated Parmesan

2 oz shaved Parmesan for garnish


Turkey Legs Prep

In a medium sized pot, heat olive oil and brown diced carrot, leek and onion.

Deglaze the pot with wine.

Lightly season turkey legs with salt and pepper. Add turkey legs to the vegetables.

Cover with stock.

Stir in dried mushrooms.

Wrap juniper berries, peppercorns and bay leaves in cheese cloth and securely tie shut. Gently hammer the sachet to break the peppercorn and berries. Place it in the pot.

Bring to a simmer and turn off the heat. Cover pot with foil, and place in a 325degree F oven for about 90 minutes or until the turkey slides down the bones and inch or so.

Pick the turkey off the bones. Strain and reserve the braising liquid.

Potato Gnocchi

Roast potatoes on a bed of salt at 350 degrees F for an hour or until fully cooked.

Peel potatoes and put the flesh through a food mill.

Mix the egg yolks with olive oil and add to potatoes along with salt.

Gently work the ingredients together and slowly add the flour. (Over-mixing the dough will make the gnocchi gummy.)

Cut small pieces from the dough and roll out by hand into ropes - keep the table dusted with flour so the dough does not stick

Using a bench knife, cut the ropes into small uniform pieces.


Drop gnocchi in small batches into boiling water.

In a sauté pan, combine a touch of butter, pinch of shallots and some of the braising liquid - cook the rawness out of the shallots.

Add some of the turkey meat, chopped rosemary and pink peppercorns.

When the gnocchi float, transfer them, using a slotted spoon, into the sauté pan. Add a little grated Parmesan and toss until it is all incorporated and creamy. (Additional stock and butter may be required.)

Spoon into a bowl and garnish with shaved Parmesan.

* This may also be served as an entree and will yield 4 entree portions.