Pesto Turkey Gnocchi Bake

• 16 oz package potato gnocchi
• 1 lb ground turkey
• 1 cup marinara sauce
• 1/2 cup prepared pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 clove garlic, minced
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add turkey, breaking into crumbles, and cook until no longer pink.
4. 4 Stir in marinara sauce, pesto, and garlic; cook for 2 minutes.
5. 5 In a greased baking dish, layer half the gnocchi, then the turkey mixture, followed by ricotta, mozzarella, and Parmesan.
6. 6 Top with remaining gnocchi and sprinkle with basil.
7. 7 Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
8. 8 Let stand 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Substitute chicken for turkey for a different protein.
• Add sautéed mushrooms or zucchini for extra veggies.

Substitutions

• Use store-bought pesto if short on time.
• Substitute ground beef if turkey isn't available.

Pairings

• Pairs well with a crisp Pinot Grigio or a cold Italian lager.

Nutrition

Tips

• For extra flavor, add a handful of sun-dried tomatoes or spinach to the turkey mixture.
• To make ahead, assemble the bake and refrigerate overnight before baking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a preheated oven at 375°F.

Serving Suggestions

• Serve with a simple green salad or garlic bread for a complete meal.

FAQ