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)
How to Make It
Cook gnocchi according to package directions, omitting salt and fat. Drain.
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.
We thought this was delicious with a few changes. First, I used hot turkey Italian sausage instead of regular ground turkey. I added baby Bella mushrooms and used red wine (Pinot noir) instead of white wine, skipped the fennel, used 2 large garlic cloves and used fresh parmesan instead of romano.
I didn't keep this recipe because it didn't have the "wow" factor that is necessary for a recipe to make it into my "favorites" file. However, having said that, the results were certainly edible (if not particularly unique), the ingredients are easy to keep on hand, and the recipe is quick and easy, so if you don't already have 65 variations on pasta sauce in your file, you might decide to keep this one! I do like the addition of fennel so that's my "take away" from trying this recipe. I used 95% lean ground beef because the grocery store was out of ground turkey (it was SuperBowl weekend AND a huge snowstorm was predicted, so the grocery store was pretty much out of everything). The frozen gnocchi I used were doughy and detracted from the overall experience--- if the only kind of gnocchi you can get are frozen ones, you might want to try this with another type of pasta!