Name: Gnocchi with arugula pesto
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 3.5 oz shelf-stable vacuum-packed gnocchi; 1 oz arugula; 1/2 cup fresh basil; 1 clove garlic, peeled; 2 tsp extra virgin olive oil; 1 tbsp grated Parmesan cheese; 1 tsp lemon juice; 3/4 tsp salt; 1/3 cup water

Instructions

Prep 20 min · Cook 0 min

In a small blender, combine the arugula, basil, garlic, Parmesan, lemon juice, half the salt, about one-third of the water, and 1/2 teaspoon of the olive oil. Blend until smooth, scraping down the sides once if needed, then set aside.
Heat a 12-inch nonstick skillet over medium-high heat. Add the remaining olive oil and the ground turkey. Season with half of the remaining salt. Cook, breaking the meat into small crumbles, for 5 to 6 minutes until opaque and cooked through. Done when opaque in the center, 165°F.
Push the turkey to the edges of the skillet. Add the gnocchi to the center in a single layer, separating any stuck pieces. Let the gnocchi sit undisturbed for 2 minutes to develop a crust. Stir and cook for 3 minutes more until golden and tender, adding 1 to 2 minutes if they are still pale.
Turn off the heat. Pour the arugula pesto into the skillet along with the remaining water. Toss everything together, stirring constantly until the pesto loosens into a sauce that coats the gnocchi and turkey. Season with the final pinch of salt and serve.

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Instructions

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