Spinach- Roasted Red Pepper-Thyme Gnocchi

Monday reset is definitely a real thing, especially coming off Super Bowl Sunday where I don’t even want to know my caloric intake. I like to think they don’t count if I don’t think of them. Right?!? In my fight to eat healthy and yet have a hearty meal I made a Spinach-Roasted Red Pepper-Thyme Gnocchi. Growing up gnocchi wasn’t in my repertoire of food, I introduced myself to gnocchi later in life as my love for food began. What I like about gnocchi is there is so many things you can do with it. The possibilities are endless. I hope you enjoy this dish just as much as my fiance and I did.

Tips:

• As the store was out of fresh thyme I had to use dried, but ultimately fresh thyme will make the gnocchi even better.
• We used plain gnocchi but sweet potato gnocchi is a great option as well.
• Feel free to leave the cheese off if you would like to make the meal even a little healthier. I just can’t help myself. Cheese is an everyday must.

Add Ins:

• Sun dried tomatoes
• Pine nuts
• Balsamic drizzle

Spinach-Roasted Red Pepper-Thyme Gnocchi

Ingredients

• 1 lb ground turkey
• 1 Pkg Gnocchi
• 5 Cups fresh spinach
• 2 Red Peppers
• ½ Red onion (diced)
• 15 Basil leaves
• 1 Tbsp thyme
• 2 Cloves garlic (minced)
• 1 Tsp Penzey’s Northwoods seasoning
• 1 Tbsp olive oil
• ½ Cup shredded parmesan
• Salt and Pepper to taste

Preparation

1. Preheat oven to 375°
2. Chop the red peppers into medium sized pieces. Place on a cookie sheet. Roast in oven for 20-25 minutes.
3. While red peppers are roasting brown turkey seasoned with Northwoods seasoning and red onions. Set Aside.
4. Bring water to a boil and cook gnocchi as instructed in package.
5. When gnocchi is finished cooking, drain and place in a fry pan with olive oil, thyme and garlic. Brown on medium heat to desired crispness.
6. Combine basil, spinach, roasted red pepper, browned turkey and gnocchi in a bowl. Toss. Divide on 4 plates.
7. Top with shredded parmesan cheese and salt & pepper to taste.
8. Enjoy!

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