Preheat the oven to 400°F (200°C).

Remove turkey skin from the meat and lay it flat on a baking sheet.

Place another baking sheet on top to keep the skin flat during cooking.

Bake for 10-15 minutes or until deeply golden brown and crispy. Set aside to cool.

Gently warm the leftover mashed potatoes. If not made with a ricer, pass them through a fine mesh sieve for a smoother texture.

Place the potatoes on a cutting board, add 1 egg yolk, and sprinkle with ¼ cup flour.

Mix until just combined, being careful not to overwork the dough.

Lightly dust the dough with flour and divide it into smaller sections.

Roll each section into logs and cut them into 1-inch pieces. Dust with flour and place on a floured plate.

Bring a pot of unsalted water to a boil.

In a separate skillet, melt 2 tablespoons of butter over medium heat and add the sage leaves.

Add one portion of gnocchi to the boiling water. Once they float, use a slotted spoon to transfer them to the skillet with butter and sage.

Increase the heat to medium-high and toast the gnocchi until golden brown and crispy on one side. Flip and toast the other side.

Remove the sage leaves if they crisp up before the gnocchi finishes cooking. Set the gnocchi aside.

To the same skillet, add 2 teaspoons of chopped Calabrian chilis and gently sauté.

Add 2 cups of leftover gravy and a ladle of boiling gnocchi water. Simmer gently.

Stir in ½ cup heavy cream and add the shredded turkey.

Reduce the sauce until thickened, then grate in fresh Parmigiano Reggiano and squeeze in the juice of one lemon cheek. Stir well.

Return the toasted gnocchi to the pan and toss to coat in the sauce. If needed, thin the sauce with additional gnocchi water.

Plate the gnocchi and sauce in a bowl or on a plate.

Garnish with freshly grated Parmigiano Reggiano, crispy sage leaves, and crushed crispy turkey skin. Serve immediately.