Family Gnocchi Bake with Rosemary Turkey, Mushrooms and Creamy Pumpkin Gratin

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F and lightly grease a large baking dish with 1 teaspoon of the olive oil.

2. 2

   2. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil, the onion, and the mushrooms. Cook for 6 to 8 minutes, stirring, until the onion is tender and the mushrooms have released and evaporated their moisture.

3. 3

   3. Add the garlic and half of the chopped rosemary to the skillet. Cook for 30 seconds, until fragrant.

4. 4

   4. Add the ground turkey, 1 teaspoon of the salt, and the black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until the turkey is fully cooked and lightly browned.

5. 5

   5. Reduce the heat to medium. Add the pumpkin puree, chicken broth, heavy cream, nutmeg, and the remaining rosemary. Stir well until the sauce is smooth and evenly combined.

6. 6

   6. Add the fresh spinach and cook for 1 to 2 minutes, until wilted. Stir in 100 g (1 cup) of the mozzarella and 30 g (1/3 cup) of the Parmesan until melted. Taste and adjust with the remaining salt if needed.

7. 7

   7. Add the potato gnocchi directly to the sauce and stir to coat well. Cook for 2 minutes, just until they begin to soften.

8. 8

   8. Transfer the mixture to the prepared baking dish and spread it evenly. In a small bowl, combine the breadcrumbs with the remaining mozzarella, the remaining Parmesan, and the final 1 teaspoon of olive oil. Sprinkle this topping over the surface.

9. 9

   9. Bake for 18 to 22 minutes at 220°C / 425°F, until the sauce is bubbling and the top is golden. For deeper color, broil for 1 to 2 minutes, watching closely.

10. 10

    10. Let rest for 8 minutes before serving so the bake can set and be easier to portion.