Gnocchi with Turkey, Peas, and Mushrooms

recipe
"I like the convenience of packaged gnocchi. You could also substitute a small pasta, like farfalle or orecchiette, in a pinch." --Caitlyn Hurley, Morristown, Tennessee

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 383
Caloriesfromfat 28 %
Fat 11.8 g
Satfat 6.4 g
Monofat 3.2 g
Polyfat 0.3 g
Protein 37.4 g
Carbohydrate 32.7 g
Fiber 4.5 g
Cholesterol 72 mg
Iron 3 mg
Sodium 817 mg
Calcium 156 mg

Ingredients

Cooking spray
2 garlic cloves, minced
1 pound ground turkey breast
1/4 teaspoon crushed red pepper
1/4 teaspoon ground red pepper
3/4 teaspoon 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 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh basil

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey to 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.

Recoat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; sauté 5 minutes. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.

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.

Caitlyn Hurley, Morristown, Tennessee,

Cooking Light

December 2007
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