Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato slices to a food processor fitted with a standard blade and purée for 3 minutes or until smooth. | 2. To make gnocchi, put potato purée in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency). Dust hands with a bit of flour and form purée into teaspoon-sized oval-shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile. | 3. While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon. | 4. To make sauce, heat a medium saucepot over medium-high. Let heat for 1 minute, then mist with cooking spray. Add onion, celery and carrots and sauté for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes. | 5. Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened. | 6. Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook for another 5 minutes. | 7. To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		sweet	-	-	-	-
russet potato	2			-	-	-	-
wheat flour	2	cups	divided	816.0	172.72799999999998	31.704	6.0
wheat flour	2	tablespoons	divided	816.0	172.72799999999998	31.704	6.0
olive oil cooking spray			flavored	-	-	-	-
yellow onion	1		diced	44.0	10.274000000000001	1.21	0.11
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
carrot	2		diced	50.02	11.6876	1.1346	0.2928
turkey breast	1	lb	lean ground	519.8412	0.6384	107.8898	6.7488
milk	1	cup	skim	552.0	13.296	5.496	57.216
tomato	1	can	no-salt-added crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
italian seasoning	1	teaspoon		-	-	-	-
basil	2	tablespoons	minced	1.219	0.1404	0.16699999999999998	0.0339
sea salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.