A perfect way to enjoy your Christmas left overs, but also works with fresh chicken stock for any other day of the year. This recipe is even better with homemade gnocchi, but aren’t the holidays supposed to be for resting
1 liter of fresh turkey stock
1 handful of pulled turkey meat ( or chicken)
1 clove of garlic, finely chopped
1 spring of fresh tarragon
4 tbs of grated parmesan cheese
1 packet of fresh potato gnocchi
8 chestnut mushrooms thinly sliced
1 finely chopped charlotte onion
little dribble of olive oil
season with salt and black pepper
Start of carefully sweating off the onion on a low heat with the olive oil. When sweet and soft and golden, add mushrooms. Let it all fry gently. Strip the leaves from the tarragon, and chop them finely, sprinkle them over the mushrooms. Add the potato gnocchi, and give them just a bit of heat. Gradually add the broth. Let simmer for about 3 min, until gnocchi are done. Divide turkey meat in 4 serving bowls and scoop over the broth and gnocchi.
Sprinkle over garlic and cheese. Serve with crème fraiche.