Sweet Potato Gnocchi w/ Turkey Ragu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1.50 cup Sauce, Bertolli Tomato and Basil Spaghetti Sauce 6 oz Turkey, Ground turkey, 93% lean 6 tsp Kraft grated parmesan cheese 1 cup Flour - Gold medal all purpose flour 12 oz Baked Sweet Potato (serving by the ounce) 1 tbsp Olive Oil
1. Add olive oil to a pan over medium-high heat and brown the turkey and onions.
2. Drain off oil and add tomato sauce. Turn to low and simmer, covered.
3. Peel and cube sweet potato.
4. Boil sweet potato for about 20 minutes, until fork tender.
5. Mash potato in a large bowl.
6. Add 1/3c cup of the flour and kneed. Continue to add the rest of the flour until the dough is no longer sticky.
7. Form 4 balls and roll them out into long logs.
8. Cut the logs into half inch pieces. Use either a pasta press or fork to create the 4 lines on one side of the gnocchi.
9. Bring a large pot of water to a boil and add gnocchi.
10. Once gnocchi float, wait about 1 minute and remove with a slotted spoon (4-5min total boiling time).
11. Divide into 3 bowls, top each bowl with 1/2c ragu and 2tsp cheese
Serving Size: Serves 3
2. Drain off oil and add tomato sauce. Turn to low and simmer, covered.
3. Peel and cube sweet potato.
4. Boil sweet potato for about 20 minutes, until fork tender.
5. Mash potato in a large bowl.
6. Add 1/3c cup of the flour and kneed. Continue to add the rest of the flour until the dough is no longer sticky.
7. Form 4 balls and roll them out into long logs.
8. Cut the logs into half inch pieces. Use either a pasta press or fork to create the 4 lines on one side of the gnocchi.
9. Bring a large pot of water to a boil and add gnocchi.
10. Once gnocchi float, wait about 1 minute and remove with a slotted spoon (4-5min total boiling time).
11. Divide into 3 bowls, top each bowl with 1/2c ragu and 2tsp cheese
Serving Size: Serves 3
Nutritional Info Amount Per Serving
- Calories: 453.1
- Total Fat: 12.5 g
- Cholesterol: 40.0 mg
- Sodium: 637.5 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 8.3 g
- Protein: 24.0 g
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