Ground Turkey Gnocchi
This Turkey Gnocchi is rich, creamy, hearty and cheesy. It truly is the ultimate comfort food!
Cost: £2.50 / $3
Large Frying Pan & Wooden Spoon
Medium Pot & Colander
Sharp Knife & Chopping Board
Medium Sized Baking Dish (optional)
Fine Cheese Grater
- 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!
a) Can I use Pasta? - You can sub the gnocchi for pasta if you want, just don't use 1lb/500g worth, it'll be too much. 10-12oz/300-350g short cut pasta will work great.
b) Can I sub Ground Turkey? - I have made this recipe with ground sausage meat, which works nicely. It is slightly richer so just be aware of that. Ground chicken would work great too!
c) Herbs - The dried sage and rosemary bring out the flavours in the turkey. 1/4 tsp of each gives a nice gentle background flavour, I don't recommend using much more otherwise they'll be too overpowering.
d) Calories - Based on the regular version (without extra cheese for baking), using 7% fat turkey and shared between 4:
Calories: 625kcal | Carbohydrates: 29.98g | Protein: 28.96g | Fat: 44.47g | Saturated Fat: 22.232g | Polyunsaturated Fat: 4.601g | Monounsaturated Fat: 14.467g | Trans Fat: 0.201g | Cholesterol: 191mg | Sodium: 874mg | Potassium: 762mg | Fiber: 2.9g | Sugar: 7.09g | Vitamin A: 1688IU | Vitamin C: 11.1mg | Calcium: 177mg | Iron: 3.11mg