Adapted from Big City Cooking.

This was a really easy recipe, and it was quite good! J and I both liked it. But I feel like it needed a bit more spice to it. Maybe throw in a bit of red pepper flakes or something like that next time.

I made a few changes to the original – added mushrooms and onions and I used Herbs de Provence instead of Italian seasoning, and Fresh Mozzarella instead of goat cheese (I’m not a big fan of goat cheese and I had lots of fresh mozzarella left from the Prosciutto wrapped chicken).

Also – this is halved from the original – since it’s only the 2 of us.

1/2 lb ground turkey
1/2 T Herbs de Provence
1/2 small/medium onion, chopped
1/2 T olive oil
16 ou gnocchi
4-5 button mushrooms, sliced
1 1/2 c heavy cream
1/2 c chicken broth
1/8 c flour
1/4 t salt
1/4 t pepper
1/8 t ground nutmeg
6 ou baby spinach
4-5 ou fresh mozzarella, cut into small cubes
1/4 c shredded Parmesan

Preheat oven to 400 degrees.

In a medium skillet, heat the olive oil and then add your onion. Saute for 3-5 minutes and then add the ground turkey and season with salt, pepper, and Herbs de Provence. Cook until browned.

Meanwhile, in a lightly greased square baking dish, place your gnocchi and mushrooms.

When your turkey is cooked, mix it into the baking dish with the gnocchi and mushrooms.
In a small saucepan, whisk together the chicken broth, cream and flour over medium high heat. Whisk continuously until it simmers and thickens, about 5 minutes.

Quickly add in the nutmeg, salt and pepper. Then remove from heat, add the spinach and toss to coat.

Pour the cream and spinach mixture over the gnocchi and turkey mixture.

Then sprinkle on your mozzarella and Parmesan.

Bake for about 30 minutes, until golden in some places.