Turkey, Tomato and Mozzarella Gnocchi Bake

Just to let you know, this post was written before I went fully paleo to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Why choose between a spaghetti bolognese or baked gnocchi - when you can have both? 

Because this is comfort food. Oozy, cheesy, soft and yielding. 

I'd imagined this, before I cooked it, as a beef dinner - and you could use beef mince if you wanted to - but ground turkey just offered a bit of lightness against all that cheese and the soft, pale gnocchi. 

You will need a quantity of good tomato sauce, the type you'd slosh over pasta - either go for your favourite shop-bought variety, or make your own. Something like this one would work well if you have a couple of tins of chopped tomatoes in your cupboard. 


turkey mozzarella tomato gnocchi

Turkey, Tomato and Mozzarella Gnocchi Bake
Serves 4
500g fresh gnocchi
500g turkey mince
approx 400g of tomato pasta sauce - like this one 
two handfuls of grated mozzarella cheese
fresh Parmesan, for grating 

Fry the turkey mince in a pan along with a teaspoon of coconut oil if it needs it, until cooked through. Pour in the tomato sauce and stir well, to coat. Boil the gnocchi in slightly salted water for a few minutes until they rise up to the top. Drain and toss with the turkey and tomato sauce. 

Tip half the mixture into the bottom of a roasting dish and sprinkle with half the mozzarella. Pour the rest of the gnocchi mixture into the dish and scatter with the remaining mozzarella cheese. Grate over some Parmesan and bake in the oven for 20-30 minutes until the mozzarella has melted. Serve hot.