Gnocchi With Turkey, Peas, and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. December 2007. Ingredients:
cooking spray |
2 garlic cloves, minced |
1 lb ground turkey breast |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon ground red pepper |
3/4 teaspoon salt, divided |
1 (8 ounce) package sliced cremini mushrooms |
1 (10 ounce) package frozen tiny peas, slightly thawed |
1 (16 ounce) package vacuum-packed gnocchi |
1/4 cup grated fresh parmesan cheese |
1 tablespoon chopped fresh basil |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add garlic and turkey to pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble.
3. Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.
4. Re-coat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; sauté 5 minutes.
5. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.
6. Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float.
7. Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well.
8. Sprinkle with cheese and basil. Serve warm.
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