Turkey and Gorgonzola Gnocchi

Please forgive the completely underwhelming picture of this dish. I contemplated whether or not to even share it since the picture is so lame, but it tasted so good that I just had to!

I love gnocchi, so does every else in my family, my kids call them pillows! I found this recipe in a Racheal Ray cookbook, and it actually calls for ground beef, but regardless of the fact that turkey is less fattening, I think the tenderness of the turkey paired better with the soft pillows! I also didn't have fresh sage, so I just used ground and it was delicious.

Definitely try this, it's a family pleaser!

Turkey and Gorgonzola Gnocchi
Adapted from Racheal Ray's Big Orange Book

Ingredients

4 tablespoons olive oil
1 pound ground turkey
salt and pepper
1 large onion chopped
2 garlic cloves, finely chopped
3/4 cup dry white wine
1 cup chicken stock
10 fresh sage leaves, chopped or 1 teaspoon ground sage
1 cup crumbled Gorgonzola
1 (12-16 oz) package gnocchi, fresh or frozen
a handful of fresh parsley, chopped

Directions
1. Bring a large pot of water to a boil over high heat for the pasta.

2. While the water is coming to a boil, heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the turkey, season with salt and pepper, and cook until it is very well browned, about 5 minutes, breaking it up into bite-sized crumbles with a wooden spoon.

3. Add the onion and garlic to the pan and soften for 5 minutes; adjust the salt and pepper, add the wine to the pan, and stir for 1 minute. Stir in the stock and sage, then add the Gorgonzola. Reduce the heat to low.

4. Salt the boiling water well and add the gnocchi. Cook for 2 to 3 minutes until they float, then drain well and add to the skillet with the beef and cheese. Toss to combine. Top with the chopped parsley.

We're getting ready to take off to spend Halloween with my best friend from HS and her family for Halloween. I'm very excited! I hope you all have a wonderful and safe Halloween weekend!!