Gnocchi with Turkey Ragù

Gnocchi are Italian potato-based dumplings. They float to the top of the water when they're done. Serve with breadsticks.

Yield: 4 servings

Ingredients

• 1  (16-ounce) package gnocchi
• Cooking spray
• 8  ounces  ground turkey breast
• 1  cup  chopped onion
• 3/4  cup  chopped red bell pepper
• 1  tablespoon  bottled minced garlic
• 1  teaspoon  dried basil
• 1/4  teaspoon  fennel seeds
• 1/2  cup  dry white wine
• 3  tablespoons  tomato paste
• 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 1  tablespoon  finely grated fresh Romano cheese
• 1/2  teaspoon  black pepper
• Basil sprigs (optional)

Preparation

Cook gnocchi according to package directions, omitting salt and fat. Drain.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 3 minutes or until browned, stirring to crumble. Drain. Add onion and next 4 ingredients (through fennel seeds); sauté 2 minutes. Return turkey to pan. Stir in wine; cook 2 minutes. Stir in tomato paste and tomatoes; cook 4 minutes, stirring occasionally. Remove from heat; stir in cheese and black pepper. Place about 1 cup gnocchi in each of 4 shallow bowls; top each serving with about 1/2 cup sauce. Garnish with basil, if desired.

Nutritional Information

Calories:

317 (28% from fat)

Fat:

9.7g (sat 5.5g,mono 2.3g,poly 0.5g)

Protein:

18.7g

Carbohydrate:

38g

Fiber:

3.7g

Cholesterol:

45mg

Iron:

2.8mg

Sodium:

651mg

Calcium:

131mg