This Turkey Gnocchi is rich, creamy, hearty and cheesy. It truly is the ultimate comfort food!
If you’re looking for a new family favourite dinner to add to your rotation, look no further. This gnocchi is super filling, a little naughty but so freakin’ nice. Follow me…
Ground Turkey Gnocchi
Using ground turkey is a nice switch up from using other ground meats, and rather appropriate for this time of year (we’re heading into November as I type this up). Turkey gets a bad rep for being bland, and admittedly if you pair it with the wrong things it can be. But here it soaks up all the gorgeous flavours in the sauce and really holds its own.
Creamy Tomato Sauce
I assume it goes without saying that this has a whole cup of heavy cream in it (if you’ve been a reader of mine for a while you know this is part and parcel of anything carby related). Alongside the cream it’s also got tomato running through it, to create a gorgeously rich & creamy tomato sauce. Because sometimes I just don’t like choosing between a tomato sauce and a creamy sauce 😋
Can I sub the Turkey?
I have tried this recipe with ground sausage meat which works really well. It’s just slightly richer. Ground chicken or leftover rotisserie chicken would work great too!
Can I sub the Gnocchi?
You can replace the gnocchi with pasta if you fancy, you’ll just need a lower quantity.
Process shots: fry garlic and onions in olive oil (photo 1), add turkey and fry (photo 2), fry tomato paste (photo 3), deglaze pan with chicken stock (photo 4), stir in cream, passata and seasoning (photo 5), add parmesan (photo 6), add gnocchi (photo 7), stir to combine (photo 8).
Starchy Gnocchi Water
When you boil the gnocchi I recommend scooping out some of the water just before you drain. Stirring through a splash of the gnocchi water will help emulsify the fats in the sauce and thin out the sauce if it’s at all over-reduced. You might not need it, but it’s always good to have just in case.
Once you’ve stirred the gnocchi through the sauce, you can just serve it right away. However, if you want to take things a step further (which I often do) you can pour everything into a baking dish, throw on some mozzarella and bake in the oven. This will give you that irresistible golden, crispy layer on top at the expense of 20min extra time. A small price to pay 😉
If you do opt to do this, I recommend ever so slightly undercooking the gnocchi, otherwise it’ll overcook as it bakes and come out soft and sloppy. I also recommend simmering the sauce for a little less time, otherwise it’ll thicken too much as it bakes.
Serving Turkey Gnocchi
If you’re after another ground turkey recipe check out my Cranberry, Sage and Turkey Meatballs!
For more similar recipes check out these beauties too:
- Gnocchi Nachos
- Gnocchi Mac and Cheese
- Chive and Parsley Pesto Gnocchi
- Crispy Gnocchi with Sausage Meatballs
- Baked Gnocchi with Bacon
Alrighty, let’s tuck into the full recipe for this ground turkey gnocchi shall we?!
How to make Turkey Gnocchi (Full Recipe & Video)
Ground Turkey Gnocchi
- Large Frying Pan & Wooden Spoon
- Medium Pot & Colander
- Sharp Knife & Chopping Board
- Medium Sized Baking Dish (optional)
- Serving Spoon
- Fine Cheese Grater
Ingredients (check list):
- 1lb / 500g Ground Turkey
- 1lb / 500g Gnocchi
- 1 cup / 250ml Tomato Passata (Pureed/Sieved Tomatoes in US)
- 1 cup / 250ml Double/Heavy Cream, at room temp
- 1/2 cup / 120ml Chicken Stock
- 1/3 cup / 30g freshly grated Parmesan
- 2 tbsp Tomato Paste/Puree
- 1 medium Onion, finely diced
- 2 cloves of Garlic, finely diced/minced
- 1 tbsp Olive Oil
- 1/4 tsp EACH: Dried Rosemary, Dried Sage, Chilli Flakes (or to spice preference)
- Salt & Pepper, to taste
- 1.5cups / 150g Mozzarella, or as needed (optional to bake)
- Fresh Parsley, to serve (optional)
- Add olive oil to a large pan over medium heat and add onion. Fry for a few mins until it begins to soften, then add in garlic and fry for 1-2mins longer.
- Add turkey and break up with your wooden spoon. Continue frying until browned and cooked all the way through, then add 2 tbsp tomato paste. Fry and mix in with the turkey for a couple of minutes, then pour in chicken stock and deglaze the pan with your spoon if needed.
- Pour in cream and passata, then add rosemary, sage, chilli flakes and salt & pepper. Give a good stir then leave on a low simmer for 20mins or until it begins to thicken. Stir through parmesan.
- In a pot of salted boiling water add gnocchi and cook for a couple of mins (or until the gnocchi starts floating to the top). Scoop out a mug of starchy water, then drain and stir gnocchi through the sauce. Add a splash of gnocchi water if the sauce thickens too much.
- Bake (optional): If you're baking ensure you knock a minute of the cooking time for the gnocchi, as it will continue cooking as it bakes. You'll also want the sauce slightly thinner as it'll reduce slightly in the oven. Just pour gnocchi into a suitably sized baking dish, cover the top with mozzarella then pop in the oven at 200C/390F until golden & bubbly (approx 20mins, just be vigilant). Sprinkle fresh parsley and serve up!
Quick 1 min demo!
Your Private Notes:
If you loved this Ground Turkey recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!