Gnocchi With Turkey Peas And Mushrooms Recipes

TURKEY AND MUSHROOM CREAMY TOMATO "GRAVY" WITH GNOCCHI

Steps:

• Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
• In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the tomato paste, Worcestershire sauce and stock. Bring to a boil then reduce heat to a simmer. Add the turkey and heat until the mixture bubbles, then turn off heat and cool. Store in the refrigerator for a make-ahead meal.
• Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
• Bring a large pot of water to a boil over medium heat. Salt the water and add the gnocchi. Cook until they float, about 1 to 2 minutes.
• Drain the gnocchi and them to the pot. Stir in the remaining 1 tablespoon of butter and season with a hint of freshly grated nutmeg. Serve in shallow bowls topped with lots of chunky, creamy sauce and some cheese.

GNOCCHI WITH TURKEY, PEAS, AND MUSHROOMS

Steps:

• 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; sauté 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.