Gnocchi with Turkey, Peas, and Mushrooms

"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

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 28%
  • Fat: 11.8g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 37.4g
  • Carbohydrate: 32.7g
  • Fiber: 4.5g
  • Cholesterol: 72mg
  • Iron: 3mg
  • Sodium: 817mg
  • Calcium: 156mg

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

  1. 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.
  2. 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.
  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.
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