Ingredients: 

1 cup leftover stuffing, cut into bite-size pieces

1 (10.5 oz) box Cappello’s Sweet Potato Gnocchi

¼ cup unsalted butter

8 fresh sage leaves

1 small shallot,  thinly sliced

2 tablespoons balsamic vinegar

8 oz 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 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.

Prep time: 35 minutes

Cook time: 10 minutes

Yield: 2 servings