Crispy Gnocchi Skillet with Paprika Turkey, Creamy Spinach, and Balsamic Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small baking tray and toss them with 1 tablespoon olive oil, the balsamic vinegar, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 18 to 20 minutes, until tender and lightly caramelized.

2. 2

   While the tomatoes roast, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the ground turkey. Stir in the chopped onion, half of the garlic, sweet paprika, dried oregano, red pepper flakes if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 7 to 9 minutes, breaking up the turkey, until fully cooked and browned. Transfer to a plate.

3. 3

   In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the potato gnocchi in a single layer and cook over medium heat for 6 to 8 minutes, stirring only occasionally, until golden and crisp on several sides.

4. 4

   Reduce the heat to medium. Add the remaining garlic to the skillet with the gnocchi and cook for 30 seconds. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let it simmer for 1 minute.

5. 5

   Stir in the cooking cream, grated Parmesan cheese, lemon zest, and lemon juice. Mix until the Parmesan melts and the sauce comes together, about 2 minutes.

6. 6

   Add the fresh spinach in batches and cook for 1 to 2 minutes until wilted. Return the cooked turkey to the skillet along with any collected juices and stir well so everything is coated in the sauce.

7. 7

   Remove the roasted cherry tomatoes from the oven and gently fold them into the skillet along with their tray juices. Cook 1 minute more to blend the flavors. Taste and adjust with the remaining salt and black pepper if needed.

8. 8

   Turn off the heat and finish with chopped fresh parsley. Serve hot, with extra Parmesan on top if desired.