Quick Turkey Gnocchi with Sun-Dried Tomato Pesto and Crisp Zucchini

Instructions

1. 1

   Place a large nonstick skillet over medium-high heat. If you want to keep the finished dish warm, preheat the oven to 90 °C / 195 °F.

2. 2

   While the skillet heats, make a quick pesto by blending or very finely chopping the sun-dried tomatoes, basil, Parmesan, walnuts, 1 garlic clove, water, and 1 tablespoon of the oil from the sun-dried tomatoes until you have a thick but spoonable sauce. Set aside.

3. 3

   Add the gnocchi to the dry skillet, or with a drizzle of olive oil if your pan needs it. Cook for 4 to 5 minutes, stirring occasionally, until golden on the outside and tender inside. Transfer to a plate.

4. 4

   In the same skillet, add the remaining olive oil if needed and cook the ground turkey with the salt, black pepper, and red pepper flakes for 4 to 5 minutes, breaking it up with a spatula, until well browned and fully cooked.

5. 5

   Add the zucchini and the remaining garlic clove. Sauté for 2 to 3 minutes until the zucchini is tender but still slightly crisp.

6. 6

   Return the gnocchi to the skillet. Add the sun-dried tomato pesto and toss for 1 to 2 minutes until everything is evenly coated. If the sauce is too thick, add 1 or 2 extra tablespoons of water.

7. 7

   Turn off the heat and finish with the lemon zest. Taste and adjust salt and pepper if desired.

8. 8

   Serve immediately with extra Parmesan and a few more basil leaves if you like.