Gnocchi with Turkey Ragu

Tuesday night I stopped at Whole Foods on the way home to get a fresh package of gnocchi for dinner, Gnocchi with Turkey Ragu courtesy of Cooking Light, November 2007. The recipe was really easy to make and smelled delicious! I couldn't wait to taste it! Unfortunately, the gnocchi was too big which made for an awkward bite. They were also slightly overcooked and flavorless. The ragu was heavenly but next time I have to try a new gnocchi or maybe even learn how to make my own!

Lauren's review: The sauce had delicious flavors that I felt like I was discovering with each bite! I couldn't believe that my serving was only 320 calories! Bonus!
Matt's review: This is really good. My only recommendation would be to get a different kind of gnocchi next time.
Final decision: This recipe is going in the box!


Gnocchi with Turkey Ragu

Ingredients

1 (16-ounce) package gnocchi
Cooking spray
8 ounces ground turkey breast
1 cup chopped onion
3/4 cup chopped red bell pepper
1 tablespoon bottled minced garlic
1 teaspoon dried basil
1/4 teaspoon fennel seeds
1/2 cup dry white wine
3 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 tablespoon finely grated fresh Romano cheese
1/2 teaspoon black pepper
Basil sprigs (optional)

Cook gnocchi according to package directions, omitting salt and fat. Drain.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 3 minutes or until browned, stirring to crumble. Drain. Add onion and next 4 ingredients (through fennel seeds); sauté 2 minutes. Return turkey to pan. Stir in wine; cook 2 minutes. Stir in tomato paste and tomatoes; cook 4 minutes, stirring occasionally. Remove from heat; stir in cheese and black pepper. Place about 1 cup gnocchi in each of 4 shallow bowls; top each serving with about 1/2 cup sauce. Garnish with basil, if desired.

Serves 4