YOUR SOLIN GENERATED RECIPE
Gnocchi with Truffle Pesto Meatballs
Pan-seared turkey meatballs and pillowy gnocchi tossed in a fragrant truffle pesto with vibrant sautéed vegetables and melting mozzarella pearls.
INGREDIENTS
7 oz ground turkey
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.33 cup potato gnocchi
0.5 tbsp truffle pesto
0.5 cup cherry tomatoes
1 cup fresh spinach
0.5 cup courgette
0.5 oz fresh mozzarella pearls
0.5 tsp extra virgin olive oil
PREPARATION
In a bowl, combine the ground turkey, sea salt, black pepper, and garlic powder, then form into one-inch meatballs.
Heat the olive oil in a large skillet over medium heat and sear the meatballs until browned and cooked through.
Meanwhile, cook the potato gnocchi in a pot of boiling water until they float to the surface, then drain.
Add the sliced courgette and halved cherry tomatoes to the skillet, sautéing for three minutes until softened.
Stir the cooked gnocchi, truffle pesto, and fresh spinach into the skillet until the spinach is wilted and fragrant.
Scatter the mozzarella pearls over the top and cover the pan for one minute until the cheese is gooey and melted.