Turkey Osso Bucco with Fresh Gnocchi

I tell ya all the heirloom tomatoes are just fantastic! Here is another dish, make this and other dishes while the tomatoes are fresh, but be sure to "put up" some for the winter months! Old Path, The Farm B/B and Gaia's Breath take your pick of who to get them from, or like me get, some from all!

3-4 large Heirloom tomatoes (I used the Black Cherokee here)
2 tbsp The Farm B/B Basil, chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
2 clove of garlic, finely minced
1/4 c extra virgin olive oil
2 c chicken stock (preferably homemade or a good quality store brand)
pinch of ground cloves
1 bay leave
2 Sweetgrass Turkey thighs, thawed** (1 pkg usually comes with 2 thighs)
1 c flour
s/p
3 tbsp olive oil
2 tbsp Kriemhild butter
Fresh gnocchi

**Bring turkey thighs to room temperature (at least 1/2 hour before)

Remove core from tomatoes and chop into large chunks. Heat oil in a large skillet over medium heat. Add in garlic, rosemary, basil and thyme. Saute for about 1 minute. Carefully add in tomatoes, stirring to combine. Simmer over medium heat for about 15 minutes.

Meanwhile, preheat oven to 325 degrees F. (or you could use a slow cooker as well). Heat 3 tbsp oil in a large cast iron dutch oven, pat turkey dry. Place flour on  a plate and season well with salt and pepper. Dredge turkey through flour on both sides, shaking off excess.

Place skin side down in pan, let brown for about 5 minutes, turn and brown on other side. (If you are using a slow cooker, do this step, then place in slow cooker). Pour tomatoe sauce over, then add 2 c chicken stock. Bring to a boil, then place lid on top.

Place in oven. Let roast for 1 1/2 hours. Remove from oven and place on a burner over medium heat. Remove turkey to a platter and tent with foil to keep warm. Skim of most of oil in sauce. Bring sauce to a boil over medium/high heat. Let sauce reduce by half, stirring often to prevent burning.

While sauce reducing, cook gnocchi according to package.

When sauce is done, taste and adjust seasoning, stir in butter, 1 tbsp at a time. Carve turkey, drizzle with sauce, and serve remaining sauce to side with gnocchi.