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PUMPKIN GNOCCHI WTIH TURKEY PICATTA

GNOCCHI
500G PUMPKIN BOILED PEELED.
220G PLAIN FLOUR
2 TBS PARMESAN
2 EGG YOLKS
10G SALT

cook the pumpkin in boiling water until soft. allow to cool and

put through a ricer or course sieve and place into bowl, add flour, egg yolk and salt, mix well put the mix into a piping bag.

pipe the mix into salted boiling water, using a skewer or small knife to cut the off, when they rise to the top refresh in iced water, add a little oil so they don’t stick together then set aside.

TURKEY
2 TURKEY TENDERS
2 CUPS FRESH BREAD CRUMBS (BRAD THAT IS A
FEW DAYS OLD IS BETTER)
1 CUP FLOUR
2 EGGS
200ML MILK

cut the turkey into small steaks and flatten between plastic like you would for schnitzel

set up your crumbing station, flour, egg wash, and fresh
crumbs

crumb the turkey, season with a little salt
flour then egg wash, then fresh crumbs

SAGE LEAVES
1 CUP SAGE LEAVES

fry a few crispy in hot oil and chop the remainder

In a pan fry the gnocchi in butter & olive oil, add cooked gnocchi.

Season with salt, pepper & chopped sage.

Cook until you get a little colour and the butter becomes lite brown and nutty

Fry the crumbed turkey in a little oil, turn when golden on one side then add a spoon of butter

Serve with the gnocchi and some cranberry sauce.

Product: Kilikanoon ‘Prodigal’ Grenache
Producer: Kilikanoon Wines
Variety/Style: Grenache
Region: Clare Valley
Normal Price: $40 per bottle
FIVEAA Special: $31.99 – on sale until Sunday 10/12
Weblink: https://www.palsliquor.com.au/red-wines/grenache/kilikanoon-prodigal-grenache

Tasting Notes: Deep cherry red in colour the nose offers a fresh red berry compote and soft spice notes. The palate is rich and enveloping, flavours of fresh tart raspberry are bright and supported by a core of darker berries and plum. Silky tannins that hint at the seamless French oak add further to the length as they softly dissolve on the satisfied finish.