Pillowy gnocchi, turkey, and vegetables with sage butter, all wrapped in golden tortillas for a comforting fall meal.
# Components:
→ Gnocchi & Filling
01 - 1 lb potato gnocchi
02 - 1 cup cooked roasted turkey breast, shredded
03 - 1 cup baby spinach leaves
04 - 1/2 cup cooked butternut squash, diced
05 - 1/2 cup cremini mushrooms, sliced
06 - 1/4 cup dried cranberries
07 - 1/4 cup grated Parmesan cheese
08 - 4 large flour tortillas (10-inch)
→ Sage Butter
09 - 4 tbsp unsalted butter
10 - 12 fresh sage leaves, chopped
11 - 1 small garlic clove, minced
12 - Salt, to taste
13 - Black pepper, to taste
# Directions:
01 - Cook the gnocchi according to package directions. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, melt the unsalted butter. Add the chopped fresh sage and minced garlic. Sauté for 1-2 minutes until the mixture is fragrant.
03 - Introduce the sliced cremini mushrooms and diced butternut squash to the skillet. Sauté for 4-5 minutes, or until tender.
04 - Incorporate the cooked gnocchi, shredded turkey, baby spinach, and dried cranberries into the skillet. Continue to cook for an additional 2-3 minutes, allowing the spinach to wilt. Season with salt and black pepper to your preference. Remove from heat.
05 - Gently warm the flour tortillas in a dry skillet over low heat or in a microwave until they become pliable and easy to roll.
06 - Evenly distribute the gnocchi mixture among the warmed tortillas. Sprinkle each portion generously with grated Parmesan cheese.
07 - Fold in the sides of each tortilla and then roll them tightly from the bottom up, creating a secure wrap.
08 - For an enhanced texture, optionally toast the assembled wraps in a dry skillet over medium heat for 1-2 minutes per side, until golden brown and slightly crisp.
09 - Serve the Thanksgiving Sage Butter Gnocchi Wraps immediately.
