I made this dish with leftover homemade sweet potato gnocchi that I had in my freezer. This turned out to be really delicious! I will definitely be making this again. Recipe is adapted from this recipe from Cooking Light.
1 (16 oz) package gnocchi (or homemade)
1 lb Ground Turkey
2 Tablespoons Extra-Virgin Olive Oil
1 Onion, chopped
1 teaspoon Dried Basil
Salt & Freshly Ground Pepper
½ Cup Chicken Stock or White Wine
3 Tablespoons Tomato Paste
1 (14.5 oz) Can Diced Tomatoes with Basil, Garlic & Oregano
Shredded Mozzarella Cheese, for serving
Bring a large pot of water to a rolling boil.
Heat the olive oil in a large skillet over medium high heat. Add the turkey and cook until browned, about 5 minutes. Add the onion and cook until softened, about 2 minutes. Season with basil, salt and pepper. Stir in the chicken stock and cook for 2 minutes. Add the tomato paste and diced tomatoes, cooking for about 5 more minutes.
Cook the gnocchi in small batches. Let cook for 2 minutes after they float to the surface of the water.
Serve the turkey ragù over the gnocchi with shredded mozzarella cheese on top.
This is sort of a lot of work, but it’s so delicious! I used all purpose flour for these, but you could substitute whole wheat flour. You may need to adjust the amount of flour if you use whole wheat.
2 lbs sweet potatoes
pinch of freshly grated nutmeg
salt & pepper
3 cups flour, possibly more
Preheat oven to 350°F. Bake the sweet potatoes on a baking sheet until soft, about 45 minutes-1 hour depending on size. Cut them in half lengthwise and let them cool.
Remove the skin from the sweet potatoes and place the flesh in the bowl of an electric mixer. Using the whisk attachment, whisk the potatoes until mashed. Mix in the nutmeg, egg and salt & pepper.
Using the dough hook, slowly add flour until the dough forms a ball and is not very sticky.
Separate the dough into 8 sections and roll into long ropes. Cut the dough ropes into 1 inch segments.
Roll the dough over the tines of a fork or a gnocchi board.
This makes about 150. I froze about 100 of them on a baking sheet and then transferred them to a freezer bag.
To cook them, bring a large pot of water to a boil. Salt the water and drop in the gnocchi in batches. They are done 2 minutes after they float to the top of the water. It only takes a few minutes.
I served them with pesto sauce that I thinned out with some of the gnocchi cooking water.