This was a quick, flavorful, and very filling dinner! It had zip but was not overly spicy. My turkey came from the freezer so it was a little dry, but even still, the meal was great. Next time I make this, I’ll double the mushrooms (I love mushrooms!).
Gnocchi with Turkey, Peas, and Mushrooms
Source: Cooking Light Magazine, December 2007
Yield: 4 servings (about 1 1/2 cups each)
CL Comments: “I like the convenience of packaged gnocchi. You could also substitute a small pasta, like farfalle or orecchiete, in a pinch.” – Caitlyn Hurley, Morristown, Tennessee
2 garlic cloves, minced
1 pound ground turkey breast
1/4 tsp crushed red pepper
1/4 tsp ground red pepper
3/4 tsp salt, divided
1 (8-ounce) package sliced cremini mushrooms
1 (10-ounce) package frozen petite green peas, slightly thawed
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
1/4 cup (1 oz) grated fresh Parmesan cheese
1 Tablespoon chopped fresh basil
1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey to the pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble. Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.
2) Recoat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; saute 5 minutes. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.
3) Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float. Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well. Sprinkle with cheese and basil. Serve warm.
Calories: 383 (28% from fat), Fat: 11.8g (sat 6.4g, mono 3.2g, poly .3g), Protein: 37.4g, Carbohydrate: 32.g, Fiber: 4.5g, Cholesterol: 72mg, Iron: 3mg, Sodium: 817mg