November 24, 2016

RECIPE: Spicy Taco Gnocchi

This has become one of my very favorite recipes! I thought the gnocchi sounded so odd with taco seasoning, but I'm glad I tried it. This is a modified version of a recipe by Emily Bites. The portion size on this looks tiny (a scant cup!) but it is surprisingly very filling. I'm always satisfied after eating it. I have also made this with pasta instead of the gnocchi, and it tastes just as good. Just cook the pasta separately, and add it to the rest of the dish afterward.


Spicy Taco Gnocchi Skillet

One recipe of taco seasoning:
1 Tbsp. chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 Tbsp. butter
1 package (16 oz) of gnocchi
1 pound of lean ground turkey (93/7)
1 onion, diced
2 garlic cloves, minced
10 oz can of Rotel tomatoes (or salsa)
1 cup beef broth
1 cup frozen corn
1/4 cup full-fat sour cream
4 oz. full-fat cheddar cheese

Prepare taco seasoning by mixing all ingredients in a small dish. Set aside.

Heat skillet over medium high heat and melt butter in skillet. Add the gnocchi, and cook for a couple of minutes until gnocchi starts to brown a little. Set gnocchi aside in a bowl.

Add the onions to the skillet, and cook for a couple of minutes until they soften. Add the ground turkey to the skillet, and break it up as it browns. Add the seasoning mix, salsa, broth, and corn, as well as the reserved gnocchi. Bring just to a boil, and then reduce the heat. Cover with a lid and let it simmer for a few minutes.

Add the sour cream and cheese, and stir. Portion into six bowls (about 1 cup each).

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