New to gnocchi? Welcome to a whole new world of comforting, carby-goodness. This Italian classic combines flour and potatoes to create darling little dumplings perfect for submerging in every kind of sauce. Here, gnocchi gets tossed with creamy turkey ragù and green peas for pops of sweetness and color. A blanket of Italian cheese tucks everything in, then a quick nap in the oven turns the ragù hot and bubbly. Serve it up family style—then sit back, relax, and enjoy some mesmerizing cheese-pulls.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Italian Cheese Blend(ContainsMilk)
• Heat broiler to high. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Wash and dry produce. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add turkey*, half the Italian Seasoning (all for 4), and ¼ tsp salt (½ tsp for 4). Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking later).
• Once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve 1 cup pasta cooking water, then drain.
• Add tomato paste to pan with turkey; cook, stirring, until combined, 1-2 minutes. • Stir in stock concentrates, cream cheese, and ½ cup pasta cooking water (¾ cup for 4 servings) until combined. • Add peas; simmer, stirring occasionally, until sauce has slightly thickened and turkey is cooked through, 1-2 minutes more.
• Add drained gnocchi to pan with sauce; cook until warmed through, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until gnocchi is thoroughly coated in sauce.) Season with salt and pepper to taste. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Evenly sprinkle with Italian cheese. Broil until cheese is melted and bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning. • Serve directly from pan.