Gnocchi with Turkey Ragù

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

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 28%
  • Fat: 9.7g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 18.7g
  • Carbohydrate: 38g
  • Fiber: 3.7g
  • Cholesterol: 45mg
  • Iron: 2.8mg
  • Sodium: 651mg
  • Calcium: 131mg

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.
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