The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g rocket
- 100g Tomatoes Baby Seasonal Mix
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 300g British turkey breast mince
- 1 pepper
- 1 shallot
- 1 tsp smoked paprika
- 2 tbsp tomato purée
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
2 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
-
300g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
-
30g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 569Kcal |
| 436kJ | 2380kJ | |
| Fat | 3.4g | 19g |
| of which saturates | 0.6g | 3.1g |
| Carbohydrates | 11g | 58g |
| of which sugars | 2.2g | 12g |
| Protein | 7.6g | 41g |
| Salt | 0.53g | 2.9g |
| Fibre | 1.5g | 7.9g |
Ingredients
Ingredients
- 20g rocket (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
10g chicken stock powder (use half)(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
-
30g Pitted Kalamata Olives (use half)(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
2 tbsp balsamic vinegar (use half) (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
- 150g British turkey mince
- 1 shallot (use half)
-
1 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 pepper (use half)
-
300g potato gnocchi (use half)(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tbsp tomato purée (use half)
- 1 tsp smoked paprika (use half)
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 569Kcal |
| 436kJ | 2380kJ | |
| Fat | 3.4g | 19g |
| of which saturates | 0.6g | 3.1g |
| Carbohydrates | 11g | 58g |
| of which sugars | 2.2g | 12g |
| Protein | 7.6g | 41g |
| Salt | 0.53g | 2.9g |
| Fibre | 1.5g | 7.9g |
Ready in 20
High protein
6 plants
Low sat fat
Turkey Tomato Ragu with Gnocchi & Rocket Salad
Tuck into this speedy gnocchi ragu - ready in a pinch. Sizzle British turkey mince with smoked paprika and a punchy garlic, basil and parsley paste. Stir through juicy tomatoes for sweetness and aged balsamic vinegar for zing. A peppery salad on the side to bring the extra greens.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium non-stick frying pan, a medium bowl & a measuring jug
Sizzle the turkey
- Dice the pepper into 1cm chunks
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and pepper and cook for 5 mins, breaking the turkey up with a wooden spoon, until golden brown. Season with salt and pepper
- Meanwhile, halve the tomatoes. Finely dice the shallot. Thinly slice the olives
Build the ragu
- Add the shallot, paprika, tomato puree, garlic herb paste, half the vinegar and three-quarters of the tomatoes to the turkey pan. Cook for another 2 mins
- Stir in the olives, stock powder and 200ml hot water (100ml for 1 person). Bring to a boil, then simmer for 4-5 mins, until the sauce thickens
Cook the gnocchi
- Meanwhile, heat the medium non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, until golden brown. Season with salt
- Stir the cooked gnocchi into the turkey and cook for a final 1 min. Season to taste
Make the salad & plate up
- Place the rocket and remaining tomatoes into the medium bowl. Toss with the remaining vinegar and 1 tsp olive oil
- Share the gnocchi between bowls, with the salad alongside
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