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Gnocchi with Turkey Ragù

Randy Mayor; Melanie J. Clarke
Yield 4 servings
Gnocchi are Italian potato-based dumplings. They float to the top of the water when they're done. Serve with breadsticks.

Ingredients

  • 1 (16-ounce) package gnocchi
  • Cooking spray
  • 8 ounces ground turkey breast
  • 1 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 1 tablespoon bottled minced garlic
  • 1 teaspoon dried basil
  • 1/4 teaspoon fennel seeds
  • 1/2 cup dry white wine
  • 3 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 1 tablespoon finely grated fresh Romano cheese
  • 1/2 teaspoon black pepper
  • Basil sprigs (optional)

Nutrition Information

  • calories 317
  • caloriesfromfat 28 %
  • fat 9.7 g
  • satfat 5.5 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 18.7 g
  • carbohydrate 38 g
  • fiber 3.7 g
  • cholesterol 45 mg
  • iron 2.8 mg
  • sodium 651 mg
  • calcium 131 mg

How to Make It

  1. Cook gnocchi according to package directions, omitting salt and fat. Drain.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 3 minutes or until browned, stirring to crumble. Drain. Add onion and next 4 ingredients (through fennel seeds); sauté 2 minutes. Return turkey to pan. Stir in wine; cook 2 minutes. Stir in tomato paste and tomatoes; cook 4 minutes, stirring occasionally. Remove from heat; stir in cheese and black pepper. Place about 1 cup gnocchi in each of 4 shallow bowls; top each serving with about 1/2 cup sauce. Garnish with basil, if desired.