Gnocchi With Turkey, Peas, and Mushrooms

Ingredients

• cooking spray
• 2 garlic cloves, minced
• 1 lb ground turkey breast
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground red pepper
• 3/4 teaspoon salt, divided
• 1 (8 ounce) package sliced cremini mushrooms
• 1 (10 ounce) package frozen tiny peas, slightly thawed
• 1 (16 ounce) package vacuum-packed gnocchi
• 1/4 cup grated fresh parmesan cheese
• 1 tablespoon chopped fresh basil

Directions

1. 1

   Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

2. 2

   Add garlic and turkey to pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble.

3. 3

   Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.

4. 4

   Re-coat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; sauté 5 minutes.

5. 5

   Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.

6. 6

   Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float.

7. 7

   Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well.

8. 8

   Sprinkle with cheese and basil. Serve warm.