Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Gnocchi are Italian potato-based dumplings. They float to the top of the water when they're done. Serve with breadsticks.

David Bonom
Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook gnocchi according to package directions, omitting salt and fat. Drain.

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  • 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.

Nutrition Facts

317 calories; calories from fat 28%; fat 9.7g; saturated fat 5.5g; mono fat 2.3g; poly fat 0.5g; protein 18.7g; carbohydrates 38g; fiber 3.7g; cholesterol 45mg; iron 2.8mg; sodium 651mg; calcium 131mg.
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