SMOKED POTATO GNOCCHI WITH GROUND TURKEY, ROASTED BRUSSELS SPROUTS, CHARRED CORN, CHERRY TOMATOES AND PARMESAN BRODO

Servings: 4

Ingredients:

3 lbs russet potatoes

2 ½ pounds all-purpose flour

2 eggs

salt

5 lbs ground turkey

3 lbs Brussels sprouts, quartered

3 ears corn

2 pints cherry tomatoes

24 oz Parmesan broth

4 tbsp butter

½ cup grated Parmesan cheese

Directions:

1. In a pot of salted water, boil the unpeeled potatoes until they are cooked through.

2. While the potatoes are still warm, peel and place the potatoes in a smoker (I prefer to use apple and cherry wood chips) and smoke for 15 minutes.

3. Run the potatoes through a food mill and place in a mound with the flour and the eggs in the middle (on table or counter work surface).

4. Slowly mix the eggs with the flour and potato mixture, until all the flour is incorporated and a dough is formed, making sure the dough is dry and pulls away from the table.

5. Roll out the dough into ¾ inch dowels and cut into ½ inch pieces.

6. In a pot of salted water, blanch the gnocchi until they float to the top. Place on an oiled tray and allow to cool.

7. In a preheated oven, roast the Brussels sprouts until browned and cooked through.

8. On a hot grill, cook the ears of corn until a nice char forms.

9. Toss the cherry tomatoes in a bowl with a little oil and roast in the oven until the skins start to blister.

To assemble:

1. In a hot skillet, cook the ground turkey, add the Brussels sprouts, charred corn, cherry tomatoes and the parmesan broth and bring to a simmering ragu. crumble with a fork or your fingertips.

2. Add gnocchi to the ragu in skillet, add butter and Parmesan cheese and season to taste. Serve in a bowl and enjoy.