It started with my fascination with oats. Their flavor increases exponentially when you toast them. If you are not afraid of a bit of char, burning some adds a fuller flavor to dishes. We built our mole around these charred oats. The flavor is rich and complex, toasty and charred. Turkey thighs begged to be bathed in the mole. We pressure cooked the thighs and pulled the meat off of the bone. The turkey needed a compliment. I was craving a noodle. Gnocchi seemed more appropriate. We made them from a smoked instant masa pate choux enriched with cotija cheese. The recipe evolved from our instant potato gnocchi. We blanched, shocked, and sauteed the little logs. The crispy texture, caramelized flavor and tender cheesy insides paired perfectly with the turkey in oat mole.
Years Past
