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Gnocchi in Turkey Ragu

Gnocchi in Turkey Ragu

with Spinach and Parmesan

Custom recipe
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This meaty ragu uses ground turkey for a delicious switch from your typical all beef sauce. Hearty gnocchi brings texture to every bite, and it's all finished off with cheese for good measure!

Tags:QuickFamily Friendly
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

370 mL

Crushed Tomatoes

56 g

Yellow Onion

1 tsp

Garlic Salt

1 tbsp

Italian Seasoning

1 unit

Chicken Broth Concentrate

1.5 tsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

350 g

Gnocchi

(ContainsWheat/Blé)

56 g

Baby Spinach

¼ cup

Parmesan Cheese, grated

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories862 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber10 g
Protein39 g
Cholesterol144 mg
Sodium2219 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add gnocchi to the boiling water. Cook uncovered, stirring occasionally, until tender and gnocchi floats to the top, 1-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return gnocchi to the same pot, off heat. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over gnocchi, then stir to coat. (NOTE: Gnocchi may stick together in the pot until sauce is added in Step 5.)

2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 1-2 min.

3

Add turkey to the pan with onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Sprinkle Italian Seasoning and garlic salt over top. Season with pepper, to taste. Cook, stirring often, until fragrant, 30 sec.

4

Add crushed tomatoes, broth concentrate, soy sauce and 1/4 tsp sugar (dbl for 4 ppl) to the pan with turkey. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until ragu thickens slightly, 4-5 min.

5

Add ragu and reserved pasta water to the pot with gnocchi. Heat the pot over medium and bring to a simmer. Once simmering, add spinach and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until spinach wilts, 1-2 min. Stir in half the Parmesan. Season with salt and pepper, to taste.

6

Divide gnocchi ragu between bowls. Sprinkle with remaining Parmesan.