Prep 10 mins
Cook 15 mins
I am a huge fan of gnocchi and this is a favorite recipe which uses them. Courtesy of Rachael Ray.
- 1 1⁄2 lbs ground turkey
- 1 tablespoon McCormick's Montreal Brand steak seasoning
- 1 teaspoon fennel seed
- 1⁄4 cup sun-dried tomato (not the ones in oil)
- 1 cup fresh basil, divided
- 2 tablespoons extra virgin olive oil, plus some to drizzle
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 lb gnocchi
- 1⁄2 cup parmigiano-reggiano cheese, grated
- crusty bread
- Preheat oven to 400 degrees.
- Place turkey in a large bowl with grill seasoning and fennel seeds.
- Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
- Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
- Drizzle some olive oil over the bowl.
- Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
- Bring a pot of water to a boil for the gnocchi.
- While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
- Add crushed tomatoes, tomato sauce and season with salt and pepper.
- Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
- Stir remaining basil into sauce to wilt it.
- Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
- Serve with bread.
- Note: The tomato sauce is very basic. Feel free to add additional spices.
We enjoyed this very much, although I did not use fresh basil. I substituted basil paste from the produce section and used maybe 3 tablespoons total. Next time I will add a bit more fennel to the meatballs, as we were wishing for a little more of a pronounced flavor there. Thanks for sharing Rachel's wonderful recipe!
This was pretty good! I improvised a bit. I couldn't find fresh basil so I used the paste from the produce section. I think I used too much of it in the meatballs because they came out a bit sausage-y tasting. I didn't have fennel so I threw in some Italian blend spices. For the tomato sauce I used 5 medium fresh tomatoes in place of the canned, and in addition to the tomato sauce I threw in about 3/4 cup of leftover spaghetti sauce I had. I couldn't find gnocchi in my town at all, so I got it online at igourmet.com. Now that I know what it tastes like I'll try to make it fresh myself sometime. I never had it before and it was pretty good. All in all this was a pretty easy recipe, and except for the gnocchi it had some pretty basic ingredients I thought(compared to other Rachel Ray recipes).
I only made the turkey meatballs and used the Rosa Sauce from # 61083 with Gnocchi....was fabulous, they paired together perfectly...