Gnocchi with Turkey Ragù

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

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

David Bonom,

November 2007
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