Creamy Pesto Gnocchi with Ground Turkey for Cozy Weeknight Dinners
This Creamy Pesto Gnocchi with Ground Turkey is a comforting hug in a bowl, perfect for weeknight dinners.
Equipment
- - Large pot
- Large skillet
- - Knife
- Cutting board
Ingredients
For the Gnocchi
- 1 package Gnocchi Use high-quality brands like De Cecco.
For the Protein
- 1 pound Ground Turkey Opt for 93/7 or 85/15 fat ratios.
For the Flavor Boost
- 1/2 cup Sundried Tomatoes Chop into 1/2-inch strips.
- 1 cup Pesto Use favorite brands like Barilla or homemade.
For Creaminess
- 1 cup Mozzarella Cut into 1/2-inch cubes.
Other Essentials
- 1 tablespoon Oil (Olive or Canola) Used for cooking the turkey.
- to taste Salt
- to taste Black Pepper
- to taste Red Pepper Flakes Optional for heat.
Instructions
Directions
- Start by chopping the sundried tomatoes and cubing the mozzarella into 1/2-inch pieces. Meanwhile, bring a large pot of salted water to a rolling boil.
- Carefully add the gnocchi to the boiling water. Cook them until they float to the surface, which should take about 4 minutes. Once they rise, reserve 1/2 cup of the cooking water and drain the rest.
- In a large skillet over medium-high heat, heat a drizzle of oil. Add the ground turkey, seasoning it with salt and pepper. Cook for 5-7 minutes, breaking it up as it browns until it’s fully cooked and no longer pink.
- Gently add the cooked gnocchi to the skillet with the turkey. Pour in the pesto and sprinkle in the sundried tomatoes. Stir everything together, making sure the gnocchi is well coated in that delicious, creamy sauce.
- Toss in the mozzarella cubes and red pepper flakes. Stir for 2-3 minutes until the cheese melts and creates a luscious coating. If the sauce seems too thick, add a splash of the reserved gnocchi water to reach your desired creaminess.
- Plate your creamy pesto gnocchi while it's hot. This dish is best enjoyed right away to savor its delightful texture and rich flavor!
Notes
Optional: Garnish with freshly grated Parmesan cheese for an extra layer of flavor.