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.
- 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.
- Sun dried tomatoes
- Pine nuts
- Balsamic drizzle
- 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
- Preheat oven to 375°
- Chop the red peppers into medium sized pieces. Place on a cookie sheet. Roast in oven for 20-25 minutes.
- While red peppers are roasting brown turkey seasoned with Northwoods seasoning and red onions. Set Aside.
- Bring water to a boil and cook gnocchi as instructed in package.
- 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.
- Combine basil, spinach, roasted red pepper, browned turkey and gnocchi in a bowl. Toss. Divide on 4 plates.
- Top with shredded parmesan cheese and salt & pepper to taste.