Gnocchi with Turkey Ragù

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

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.