Turkey Ragù Gnocchi: Peas & Italian Cheese

🥘 Ingredients

• black pepper
  pinch
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• cream cheese
  4 oz
• gnocchi
  12 oz
• ground turkey
  8 oz
• italian cheese blend
  ½ cup
• italian seasoning
  1 tsp
• peas
  1 c
• salt
  ¼ tsp
• tomato paste
  2 tbsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry produce.
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey , half the italian seasoning , and ¼ tsp salt . Cook, breaking up meat into pieces, until browned ⏱️ 4 minutes .

   cooking oil: 1 tbsp, ground turkey: 8 oz, italian seasoning: 1 tsp, salt: ¼ tsp
3. 

   3

   Once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until tender and floating to the top ⏱️ 3 minutes .

   gnocchi: 12 oz
4. 

   4

   Reserve 1 cup pasta cooking water, then drain.
5. 5

   Add tomato paste to pan with turkey; cook, stirring, until combined ⏱️ 1 minutes .

   tomato paste: 2 tbsp
6. 6

   Stir in chicken stock concentrate , cream cheese , and ½ cup pasta cooking water until combined.

   chicken stock concentrate: 1 unit, cream cheese: 4 oz
7. 7

   Add peas ; simmer, stirring occasionally, until sauce has slightly thickened and turkey is cooked through ⏱️ 2 minutes more.

   peas: 1 c
8. 8

   Add drained gnocchi to pan with sauce; cook until warmed through ⏱️ 1 minutes . If needed, stir in more reserved pasta cooking water a splash at a time until gnocchi is thoroughly coated in sauce. Season with black pepper to taste. If pan is not ovenproof, transfer mixture to a baking dish.

   black pepper: pinch
9. 9

   Evenly sprinkle with italian cheese blend . Broil until cheese is melted and bubbly ⏱️ 2 minutes . Watch carefully to avoid burning.

   italian cheese blend: ½ cup
10. 10

    Serve directly from pan.