Creamy Pesto Gnocchi with Ground Turkey for a Cozy Dinner
Indulge in Creamy Pesto Gnocchi with Ground Turkey, a comforting dish that’s quick, protein-rich, and customizable.
Equipment
- - Large pot
- - Large skillet
- - Cutting board
- - Knife
Ingredients
For the Gnocchi
- 1 pound gnocchi tender potato-based dumplings
- 1 teaspoon salt for boiling water
For the Sauce
- 1 pound ground turkey 93/7 or 85/15 fat content recommended
- 1 cup pesto Barilla brand recommended
- 1/2 cup sundried tomatoes sliced into 1/2-inch strips
- 1 cup mozzarella cubed into 1/2-inch pieces
- 2 tablespoons olive oil for sautéing turkey
- to taste black pepper freshly ground
- to taste teaspoon red pepper flakes adds heat
Instructions
Preparation and Cooking
- Chop the sundried tomatoes into 1/2-inch strips and cube the mozzarella into 1/2-inch pieces.
- Fill a large pot with salted water and bring it to a boil.
- Add the gnocchi to the boiling water and cook for about 4 minutes or until they float. Reserve 1/2 cup of starchy water before draining.
- In a large skillet, heat olive oil over medium-high heat. Add the ground turkey and brown for 5-7 minutes, seasoning with salt and black pepper.
- Reduce heat to low. Add the cooked gnocchi, pesto, and sundried tomatoes to the skillet. Stir gently to coat.
- Add the cubed mozzarella and a pinch of red pepper flakes, stirring for 2-3 minutes until cheese melts. If too thick, add reserved pasta water.
- Serve immediately to enjoy the flavors and textures at their best.
Notes
You can add fresh basil or Parmesan as a topping for extra flavor.