Ingredients
- Napolina olive oil 2 tbsps
- Onion, finely chopped 1
- Red pepper, chopped 1
- Garlic clove, crushed 1
- Diced turkey 200g
- Can of Napolina chopped tomatoes 1
- Napolina gnocchi 1 pack
- Torn basil 1 handful
- Mozzarella, sliced 1 ball
Method
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- Heat the grill to high. Heat the oil in a large frying pan, then soften the chopped onion and chopped red pepper for a few minutes.
- Pop in the diced turkey and fry for another few minutes until it starts to colour.
- Stir in the crushed garlic clove, fry for 1 min, tip in the Napolina chopped tomatoes and the gnocchi, then bring to a simmer.
- Bubble for 10-15 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the torn basil leaves, then transfer to a large ovenproof dish.
- Top with sliced mozzarella, then grill for 5-6 minutes until the cheese is bubbling and golden. Serve immediately.
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