Name: Gnocchi with arugula pesto
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3.5 oz potato gnocchi; 5 oz 99% lean ground turkey; 1 oz arugula; 1/2 cup fresh basil; 1 1/2 tbsp grated parmesan cheese; 2 tsp extra virgin olive oil; 1 clove garlic, peeled; 2 tsp lemon juice; 1/4 tsp salt; 2 tbsp water; 1/4 tsp black pepper

Instructions

Prep 15 min · Cook 0 min

In a mini food processor or a narrow jar with an immersion blender, combine the arugula, basil, parmesan, garlic, half the lemon juice, half the salt, and half the water. Pulse, scraping down the sides, until chopped. Stream in half the olive oil while processing until smooth. If the sauce is too thick to move, add the remaining water 1 tsp at a time and pulse again.
Heat half the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Add the ground turkey and the rest of the salt. Cook, breaking the meat into small crumbles, for 5 minutes until browned and cooked through. Move the turkey to a plate. Done when opaque in the center, 165°F.
Wipe the skillet clean and heat the remaining olive oil. Add the gnocchi in a single layer. Cook undisturbed for 3 minutes until the bottoms are golden and crisp. Return the turkey to the pan and toss for 1 minute to reheat. Done when golden brown and tender.
Remove the skillet from the heat. Pour the pesto and the remaining lemon juice over the hot gnocchi and turkey. Add a splash of hot water if needed to loosen the sauce. Toss well to coat every piece evenly and season with black pepper.

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Ingredients

Instructions

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