- In a blender puree squash, cream and broth. Add to a small saucepan with butter and let simmer on low heat.
- In a large bowl mix stuffing, mashed potato, salt, flour, parmesan and summer savoury until uniform; because the stuffing is less smooth you may need to use a masher to ensure ingredients are well mixed.
- Add two egg yolks and knead so that the dough forms into a large ball. If the dough is too tacky and sticking to your hands add a few tablespoons up to 1/4 cup flour and knead well.
- Once the dough is uniform, cut the ball into 3 equal segments. Dust a countertop with a bit of flour and roll each segment out with your hands until it is long and roughly as big around as a breakfast sausage, then cut into 1-inch pieces. Set the pieces of gnocchi aside onto a well floured surface or floured baking sheet.
- Boil a large pot of salted water and set aside a small mesh sieve. Once the water has boiled add half the gnocchi, give the water one gentle stir and set the dumplings to boil for 6-7 minutes.
- Use the strainer to remove them, and place them on a baking sheet, laying flat, uncrowded. Let the water come to boil again, and cook the second half.
- Save 1 cup of the gnocchi water and discard the rest. Place the sauce into the large pot, which was used to boil the gnocchi, then add the gnocchi and turkey to the pot, too. *The sauce should coat all the gnocchi, but be glossy, but not too thick.
- Use some gnocchi water to thin it out, if need be. Warm the gnocchi, sauce and turkey over low heat. Add salt to taste.
- Serve and garnish with remaining grated parmesan.
Place butter in frying a pan, over medium heat, and let simmer. Add sage leaves and let them fry until crisp, but still green, watching carefully. Remove and place on a paper towel. Crush these up and use them to season the gnocchi sauce, and to garnish.