Description
A hearty, protein-packed one-pan dinner made with lean ground turkey, tender gnocchi, vegetables, and a creamy, savory sauce. Perfect for busy weeknights and meal prep.
Ingredients
1 pound (450 g) lean ground turkey
1 tablespoon (15 ml) olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 teaspoon (5 g) Italian seasoning
½ teaspoon (2.5 g) smoked paprika
½ teaspoon (3 g) salt
¼ teaspoon (1 g) black pepper
1 package (16 ounces / 454 g) shelf-stable potato gnocchi
1 can (14.5 ounces / 410 g) diced tomatoes, drained
½ cup (120 ml) low-sodium chicken broth
½ cup (120 ml) plain Greek yogurt
½ cup (50 g) shredded mozzarella cheese
¼ cup (25 g) grated Parmesan cheese
2 cups (60 g) fresh spinach
Fresh basil for garnish (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, about 5–7 minutes. Season with salt and pepper.
Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds.
Add bell pepper and zucchini. Cook for 4–5 minutes. Stir in Italian seasoning and smoked paprika.
Add gnocchi, diced tomatoes, and chicken broth. Stir well. Cover and simmer for 5–7 minutes until gnocchi is tender.
Stir in Greek yogurt and fresh spinach until wilted.
Sprinkle mozzarella and Parmesan on top. Cover and cook until cheese melts, about 2–3 minutes.
Garnish with fresh basil and serve warm.
Notes
For extra protein, increase turkey to 1.25 pounds (565 g) or add ½ cup (120 g) cottage cheese. Store leftovers in the refrigerator up to 4 days or freeze for up to 2 months. Add a splash of broth when reheating to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes