14.5 oz can diced tomatoes with basil, garlic, and oregano
1 tbsp romano cheese, finely grated
1/2 tsp black pepper
Instructions
Cook gnocchi according to package directions, omitting salt and fat. Drain.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 3 minutes or until browned, stirring to crumble. Drain.
Add onion and next 4 ingredients (through fennel seeds); sauté 2 minutes. Return turkey to pan. Stir in wine; cook 2 minutes. Stir in tomato paste and tomatoes; cook 4 minutes, stirring occasionally. Remove from heat; stir in cheese and black pepper.
Place about 1 cup gnocchi in each of 4 shallow bowls; top each serving with about 1/2 cup sauce. Garnish with basil, if desired.
Originally Submitted
12/27/2013
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