Marsala Gnocchi Turkey Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 232.6
  • Total Fat: 7.7 g
  • Cholesterol: 34.7 mg
  • Sodium: 271.1 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 13.0 g

View full nutritional breakdown of Marsala Gnocchi Turkey Shepherd's Pie calories by ingredient
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A low fat take on a traditional Shepherd's Pie. A low fat take on a traditional Shepherd's Pie.
Number of Servings: 12


    1 Cup Onions (Reserve 1/3 for topping)
    1.25 lb Lean Ground Turkey
    1 Can Campbell's Low Sodium Chicken Broth (reserve 1/2 cup for topping)
    Gluten Free Flour
    2 TBSP Tomato Paste
    2 Teaspoons Worchestershire Sauce
    1/4 tsp Thyme
    1/8 tsp pepper
    1 lb frozen gnocchi
    1 can diced carrots and peas (drained)
    Light Olive Oil
    1/2 cup Sweet Marsala Wine


Start with some lt olive oil and around 2/3 cup diced onion (I actually bought these pre-diced and reserved around 1/3 cup for the topping).
After a couple of minutes add ground turkey (I used 93/7) for this. Brown.
Add a couple tablespoons of flour (I used a gluten-free all-purpose mixture here).
After a couple of minutes add a cup of chicken broth (or stock), mix...add a couple tablespoons of tomato paste, stir in, add a couple tablespoons of Worcestershire sauce (I could not find mine, so use about a tablespoon of lt sodium soy sauce) and they call for both thyme and rosemary, but I only had ground thyme, so a little of that and some black pepper...last but not least I removed from heat and stirred in a can of drained carrots and peas.
Now the topping.
Lt olive oil. The remainder of the onion.
After a couple of minutes I added one bag of frozen gnocchi (V's makes a great one that I can find at my local HyVee)...stir around and let carmelize a little...the stuff sticking to the pan will come out in flavor (and yes, I used my stainless steel pan for this part)...after a couple minutes add 1/2 cup of Sweet Marsala and deglaize. After a couple of minutes I added the rest of the can of chicken stock I used and blended it together. I thought it was a little soupy, so added a little flour here too and it almost looked like gravy.
I had put the first mixture into a baking dish and spread out evenly while the onions cooked. Then I topped it off with the gnocchi mixture and slammed into a 300 deg oven for 25 minutes.

Serving Size: About 12

Number of Servings: 12

Recipe submitted by SparkPeople user GEOPENGUIN.

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