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Turkey Gnocchi with Mediterranean Roast Veg & Olives
Free-range British turkey breasts are made even more delicious when marinated with zingy lemon and fragrant garlic, rosemary and thyme paste. Sundried tomato paste and chilli flakes add punchy flavours. Golden gnocchi to keep it filling. Scatter over fresh-cut parsley and olives to complete the dish.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh flat-leaf parsley
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 pepper
- 1 onion
- 1 courgette
- 2 British turkey breasts
- 1 tsp chilli flakes
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 unwaxed lemon
Nutritional Information
Calories: 612
Protein: 42g
Carbs: 62g
Fat: 23g
Ingredients
- 30g Pitted Kalamata Olives (use a quarter) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 pepper (use half)
- 1 British turkey breast
- 1 tsp chilli flakes (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 courgette (use half)
- 1 unwaxed lemon (use half)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 onion (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
Nutritional Information
Calories: 592
Protein: 42g
Carbs: 62g
Fat: 21g
Turkey Gnocchi with Mediterranean Roast Veg & Olives
Free-range British turkey breasts are made even more delicious when marinated with zingy lemon and fragrant garlic, rosemary and thyme paste. Sundried tomato paste and chilli flakes add punchy flavours. Golden gnocchi to keep it filling. Scatter over fresh-cut parsley and olives to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a medium non-stick frying pan, a medium baking dish & a measuring jug
Get started
- Place the turkey onto one side of the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 10 mins
- Slice the courgette into 1/2cm half-moons. Cut the onion into 8 wedges. Dice the pepper into 3cm chunks
- After 10 mins, add the veg to the other side of the baking tray, toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 18 mins, turning once, until the veg is soft and the turkey is cooked through
Make the sauce
- Meanwhile, roughly chop the olives. Finely chop the parsley (reserving a few leaves for garnish)
- In the jug, mix together the stock powder, chilli flakes (for those who'd like the heat), garlic herb paste, sundried tomato paste and 150ml boiling water (75ml for 1 person)
Fry the gnocchi
- Heat the medium non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden. Remove from the heat
Bring everything together
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, shred the turkey using two forks, then add to the medium baking dish, along with the sauce and juice from half the lemon and bake for a further 5-6 mins, until the sauce has thickened slightly
Plate up
- When ready, toss the roasted veg, gnocchi, olives and parsley through the turkey dish. Season to taste
- Share the turkey gnocchi between bowls. Scatter over the reserved parsley leaves. Garnish with the remaining lemon, cut into wedges
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