Gnocchi With Turkey, Peas, and Mushrooms

• cooking spray
• 2 garlic cloves, minced
• 1 lb ground turkey breast
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon ground red pepper
• 34 teaspoon salt, divided
• 1 (8 ounce) packagesliced cremini mushrooms
• 1 (10 ounce) packagefrozen tiny peas, slightly thawed
• 1 (16 ounce) packagevacuum-packed gnocchi
• 14 cup grated fresh parmesan cheese
• 1 tablespoon chopped fresh basil

1. Heat a large nonstick skillet over medium-high heat.
2. Coat pan with cooking spray.
3. Add garlic and turkey to pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble.
4. Add crushed red and ground red peppers; cook 1 minute.
5. Spoon turkey mixture into a bowl.
6. Re-coat pan with cooking spray; return pan to medium-high heat.
7. Add 1/2 teaspoon salt and mushrooms to pan; saute 5 minutes.
8. Stir in peas; cook 1 minute.
9. Stir in turkey mixture; cook 3 minutes or until thoroughly heated.
10. Cover and set aside.
11. Bring a large saucepan of water to a boil.
12. Add gnocchi to pan; cook just until gnocchi begin to float.
13. Drain gnocchi, reserving 1/2 cup cooking liquid.
14. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well.
15. Sprinkle with cheese and basil.
16. Serve warm.

cooking spray, garlic, ground turkey, red pepper, ground red pepper, salt, mushrooms, peas, parmesan cheese, fresh basil

Taken from www.food.com/recipe/gnocchi-with-turkey-peas-and-mushrooms-299649 (may not work)