Gnocchi al Ragù di coscia di Tacchino

Gnocchi with Meat Sauce Turkey Leg

This is for 4 people

                                              Ingredients

14.110 oz (400 gr) turkey leg meat, cut into small pieces

21.165 oz (600 gr) potatoes

3.530 oz (100 gr) Kamut flour

5.290 oz (150 gr) Manitoba flour

8.818 oz (250 gr) tomato paste

2.117 oz (60 gr) pancetta

½ teaspoon turmeric

½ teaspoon ginger

3 juniper berries

1 egg

4 tablespoons extra virgin olive oil

1 cloves garlic, chopped

parsley sprig, chopped

1 bay leaf

5 basil leaves

salt to taste

black pepper to taste

Procedure

21.165 oz (600 gr) of potatoes to peel.

Boil them and mash the pulp.

Pour it into a bowl and add a teaspoon of salt, 1 egg and mix it very well.

Cover the mixture with parchment paper and let it cool in refrigerator for 30 minutes.

Pour the mixture onto the pastry board, add 3.530 oz (100gr) of Kamut flour and 3.530 oz (100 gr) of Manitoba flour. Work on it quickly.

Divide the dough into 4 pieces.

Make the dough into a sausage shape and cut into 0.98 inch (2.5 cm) pieces.

Sprinkle them with flour.

Boil water with 1 tablespoon of salt and a teaspoon of oil.

Pour the Gnocchi and cook them for 3 minutes, drain them.

Pout them in a serving dish, pour the sauce, mix them and serve.

You can add them on grated Parmigiano cheese and black pepper.

Process how to make the sauce:

Pour into a pan 4 tablespoons of extra virgin olive oil, 1 clove of minced garlic, 2.117 oz (60 gr) of diced pancetta and let it brown for 4 minutes.

Add the turkey leg meat, cut into small pieces and mix it.

Add in it 3 juniper berries, bay leaf, ½ teaspoon of turmeric, ½ teaspoon of ginger, 1 teaspoon of salt and a sprig of parsley.

When the meat is browned, add 8.818 oz (250 gr) of tomato paste diluted with water.

Let it cook on medium heat for 40 minutes.

Add to it a bit of water if it dries too much.

When it is cooked add the basil leaves.