Tuscan Butter Gnocchi

My husband found the basis for this recipe at delish.com and asked me to try it out.

I, of course, had to make a few adjustments to suit our tastes and my food stuffs…

I had one bag of Trader Joe’s sweet potato sage gnocchi in the freezer, so that is what I used, but two bags might’ve been better.

I also used my own low sodium Turkey Stock in place of the called for chicken stock, and played around with the cheeses.

Still and all, it was a big hit.

•1 tbsp garlic infused olive oil
•1 lb. ground turkey
•Shredded cabbage (coleslaw mix)
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•4 tbsp butter
•4 cloves garlic, minced
•2 tbsp tomato paste
•2 cups cherry tomatoes, halved
•1 tsp dried oregano
• 1/2 tsp Dan-O’s Seasoning, or your own fave seasoning blend
•1/2 tsp black pepper
•1/4 tsp crushed red pepper
•1/2 tsp dried basil
•4 cups baby spinach
•1 cup low-sodium chicken broth
•1 cup heavy cream
•1/2 cup freshly grated Parmesan
•2 (17.5-oz.) packages gnocchi
•1 cup shredded mozzarella

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Preheat broiler over medium – I used my oven’s Convection Roast setting at 375º.

Add the olive oil to a large skillet over medium high heat, then add the ground turkey. Cook, breaking the turkey up into small bits for five minutes, then add the coleslaw mix – I used about one half of one bag.

Add the Sherry Peppers and hot sauce, toss to blend, then continue to cook for another five or six minutes, until the turkey is cooked through and any pan liquids have been cooked off.

Transfer the turkey mixture to a bowl.

Melt the butter in the skillet, then add the garlic and tomato paste.

Cook, stirring constantly, for three minutes, until the tomato paste has darkened.

Add the cherry tomatoes and the seasonings and continue to cook until the tomato halves seem about to burst.

Stir in the spinach and cook until it is just beginning to wilt.

Add the stock, heavy cream, and Parmesan cheese, then bring to a simmer.

Reduce heat to low and simmer for three minutes, until slightly thickened.

Prepare your gnocchi according to package instructions. My Trader Joe’s gnocchi was cooked in a separate pan, but some needs to be cooked in boiling water.

Drain gnocchi (if you have boiled yours) and add to the sauce, tossing to coat.

Note: I chose to transfer mine into a separate baking dish, because a friend had just sent it to me, and I really wanted to use it, but if your large skillet is oven proof, feel free to use that.

Top with mozzarella and broil for five or ten minutes, until the cheese is melted and golden brown.

Garnish with more herbs and serve.

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