YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Lean Ground Turkey and Crispy Brussels Sprouts
Savor a delightful twist on classic gnocchi by pairing tender, fluffy potato pasta with lean ground turkey, enriched with a light, creamy ricotta sauce and complemented by the crunch of crispy Brussels sprouts. This dish offers a balance of textures and flavors, from the rich creaminess to the savory turkey, making it a satisfying meal for any time of day.
INGREDIENTS
4 ounces Lean Ground Turkey
1/3 cup Low-Fat Ricotta Cheese
0.75 cup cooked Potato Gnocchi
1.5 cup halved Brussels Sprouts
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Heat a non-stick skillet over medium heat and add the extra virgin olive oil.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the lean ground turkey to the skillet, breaking it up with a spatula, and cook until it is browned and cooked through.
While the turkey is cooking, steam the Brussels sprouts until they are tender but still crisp, or roast them in the oven at 400°F for about 15 minutes.
In a separate pot, cook the potato gnocchi according to package instructions until they float to the top, then drain.
Lower the heat and stir the low-fat ricotta cheese into the turkey to create a creamy sauce. Season with a pinch of salt and black pepper.
Gently fold in the cooked gnocchi and steamed or roasted Brussels sprouts, ensuring everything is well coated with the creamy turkey mixture.
Serve warm and enjoy this comforting, balanced dish.