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Mini Turkey Meatballs With Gnocchi and Tomato Sauce

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“I am a huge fan of gnocchi and this is a favorite recipe which uses them. Courtesy of Rachael Ray.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Place turkey in a large bowl with grill seasoning and fennel seeds.
  3. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
  4. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
  5. Drizzle some olive oil over the bowl.
  6. Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
  7. Bring a pot of water to a boil for the gnocchi.
  8. While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
  9. Add crushed tomatoes, tomato sauce and season with salt and pepper.
  10. Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
  11. Stir remaining basil into sauce to wilt it.
  12. Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
  13. Serve with bread.
  14. Note: The tomato sauce is very basic. Feel free to add additional spices.

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