Turkey thigh with sage and almonds with crunchy gnocchi

Name: turkey thigh with sage and almonds with crunchy gnocchi
Cook time: 30 min
Total time: 100 min
Yield: 4
Ingredients: 1 kg turkey thigh; 2 el unsalted butter; 7,5 g fresh sage; 1 lemon; 4 el mild olive oil; 1 bulb garlic; 250 ml dry white wine; 250 ml poultry feast; 3 el almond stick; 500 g Gnocchi; 2 el polenta; 3 el extra virgin olive oil; 1 tl mustard; 150 g watercress

Stewed turkey thigh with butter, sage, lemon, garlic, white wine and poultry fond with almond, gnocchi, polenta and watercress.

Ingredients

Kitchen Stuff

1 casserole or a pan with thick bottom and a lid

Directions

Dab the turkey thigh (at room temperature) dry with kitchen paper and carefully push the butter (at room temperature) between the skin and the meat.
Also push four sage leaves (for 4 people).
Clean the lemon. Cut the lemon into pieces (keep 2 parts behind for the vinaigrette). Squeeze the parts a bit over the turkey thigh and sprinkle with salt and pepper.
Heat the olive oil in the casserole and fry the turkey thigh all around in about 5 minutes until golden brown.
Cut the cap of the bread roll garlic. Place it with the lemon wedges and the rest of the sage in the pan. Pour in the wine and the poultry feast.
Stew the turkey thigh in approx. 70 minutes until done. The meat must easily come off the bone.
Heat a frying pan without oil or butter and then toast the almond sticks in approx. 3 min. Golden brown. Let cool on a plate.
Heat the rest of the oil in a large frying pan. Put the gnocchi and polenta in the pan and fry the gnocchi over medium heat in about 5 minutes until golden brown and crispy.
Squeeze the retained lemon slices and mix with the extra virgin olive oil and the mustard into a vinaigrette. Season with salt and pepper.
Remove the hard stalks from the watercress and mix in the vinaigrette.
Serve the turkey thigh with the gnocchi and the watercress salad. Sprinkle turkey the gnocchi with the almond sticks.