Alfredo Turkey Gnocchi Bake

• 1 lb turkey meatballs, cooked and diced
• 16 oz gnocchi
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup grated Parmesan cheese (for topping)
• 2 tbsp butter
• 1/4 cup chopped parsley
• Optional: red pepper flakes for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain well.
3. 3 In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
4. 4 Pour in heavy cream and bring to a gentle simmer. Stir in 1 cup Parmesan cheese until melted and smooth.
5. 5 Combine cooked gnocchi, diced turkey meatballs, and alfredo sauce in a greased 9x13 inch baking dish.
6. 6 Season with black pepper and salt.
7. 7 Sprinkle mozzarella and remaining Parmesan over the top.
8. 8 Bake for 25-30 minutes until bubbly and golden.
9. 9 Garnish with parsley and optional red pepper flakes before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• wooden spoon

Variations

• Add spinach or sun-dried tomatoes for extra flavor.
• Substitute chicken meatballs for turkey.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Swap mozzarella with provolone for a different cheese taste.

Pairings

• Steamed broccoli
• Roasted asparagus

Nutrition

Tips

• For a richer flavor, use homemade turkey meatballs.
• Cover and bake for 20 minutes, then uncover for the last 5-10 minutes for a crispy top.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat covered with foil at 350°F for 30 minutes, uncover, and bake another 10 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ