Creamy Pesto Gnocchi with Ground Turkey for Quick Dinners
This Creamy Pesto Gnocchi with Ground Turkey is a comforting, quick dinner option packed with flavor and ready in just 25 minutes.
Equipment
- - Large pot
- - Skillet
- - Cutting board
- - Knife
Ingredients
For the Gnocchi
- 16 oz Gnocchi Choose brands like De Cecco for ideal texture.
For the Protein
- 1 lb Ground Turkey Opt for 93/7 or 85/15 for juiciness.
For the Sauce
- 1 cup Pesto Barilla is a reliable choice.
- 1/2 cup Sundried Tomatoes Cut into 1/2-inch strips.
For Creaminess
- 8 oz Mozzarella Cubed into small 1/2-inch pieces.
For Cooking
- 2 tbsp Olive Oil For cooking the turkey.
For Seasonings
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes Optional for a spicy kick.
Instructions
Directions
- Begin by chopping sundried tomatoes into 1/2-inch strips and cubing mozzarella into small 1/2-inch pieces.
- In a large pot, bring water to a rolling boil. Add a generous amount of salt, then gently toss in the gnocchi and cook for about 4 minutes, or until they float to the surface.
- Carefully reserve 1/2 cup of the boiling water, then drain the gnocchi and set them aside.
- In a skillet over medium-high heat, add olive oil, then cook the ground turkey until it turns golden brown, about 5-7 minutes. Season it with salt and pepper.
- Lower the heat to medium, and gently fold the cooked gnocchi into the skillet with the turkey.
- Stir in the pesto and sundried tomatoes, mixing everything carefully to ensure every piece is coated.
- Toss in the mozzarella and sprinkle red pepper flakes if using. Toss gently until the cheese melts, about 2-3 minutes.
- Serve immediately to enjoy the optimal meltiness and flavor of your creamy pesto gnocchi!
Notes
Optional: Sprinkle with freshly grated Parmesan for a gourmet touch. Always reserve starchy gnocchi water before draining to enhance the sauce's creaminess.