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
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add garlic and turkey to pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble.
- Add crushed red and ground red peppers; cook 1 minute.
- Spoon turkey mixture into a bowl.
- Re-coat pan with cooking spray; return pan to medium-high heat.
- Add 1/2 teaspoon salt and mushrooms to pan; saute 5 minutes.
- Stir in peas; cook 1 minute.
- Stir in turkey mixture; cook 3 minutes or until thoroughly heated.
- Cover and set aside.
- Bring a large saucepan of water to a boil.
- Add gnocchi to pan; cook just until gnocchi begin to float.
- 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.
- Sprinkle with cheese and basil.
- 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)