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.