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.
Creamy Turkey Gnocchi with Leek & Tenderstem Broccoli
Tuck into this creamy British turkey gratin, simmered with sweet leeks and garlic herbs. A dollop of Dijon mustard, yoghurt and cheese create a silky-smooth sauce for the gnocchi. Tenderstem broccoli brings a hit of green!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 handful of fresh flat-leaf parsley
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 180g Tenderstem broccoli
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 garlic clove
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 300g British turkey breast mince
- 1 leek
Nutritional Information
Calories: 565
Protein: 49g
Carbs: 55g
Fat: 17g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 garlic clove
- 180g Tenderstem broccoli (use half)
- 80g greek style yoghurt (use half) (Milk)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 leek (use half)
- 150g British turkey mince
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
Nutritional Information
Calories: 571
Protein: 49g
Carbs: 56g
Fat: 17g
Creamy Turkey Gnocchi with Leek & Tenderstem Broccoli
Tuck into this creamy British turkey gratin, simmered with sweet leeks and garlic herbs. A dollop of Dijon mustard, yoghurt and cheese create a silky-smooth sauce for the gnocchi. Tenderstem broccoli brings a hit of green!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium non-stick frying pan, a grater & a measuring jug
Build the dish
- Trim and slice the leek into 1/2cm thick half-moons. Trim and halve the broccoli. Finely chop or crush the garlic. Finely grate the cheese
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 4 mins, breaking up the mince with a wooden spoon, until golden. Season with salt and pepper
- Add the leek and broccoli and cook for another 4-5 mins, until softened. Add the fresh garlic and the garlic herb paste. Cook for another 1 min
Get your simmer on
- Add three-quarters of the grated cheese, the mustard, stock powder and 150ml hot water (75ml for 1 person) to the turkey pan
- Bring to the boil and simmer for 3-4 mins, until the sauce has thickened and reduced slightly. Season with salt and pepper
Cook the gnocchi
- Heat the medium non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt
Plate up
- Finely chop the parsley. Remove the pan from the heat, then stir the gnocchi, half the parsley and the yoghurt. Season to taste
- Share the gnocchi between bowls. Sprinkle with the remaining cheese and parsley
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