Turkey & Tomato Ragu with Gnocchi & Balsamic Leaf Salad

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp thickened aged balsamic vinegar (Sulphites)

(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
80g mixed salad leaves
150g peas
80g baby spinach
600g potato gnocchi

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
200g passata

(tomatoes, salt, citric acid)
4 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
200g baby tomatoes
600g British turkey breast mince
1 onion

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	558Kcal
	429kJ	2334kJ
Fat	2.8g	15g
of which saturates	0.5g	2.6g
Carbohydrates	11g	62g
of which sugars	2.1g	11g
Protein	8.1g	44g
Salt	0.51g	2.8g
Fibre	1.7g	9.1g

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Ready in 20 High protein 7 plants Low sat fat

Turkey & Tomato Ragu with Gnocchi & Balsamic Leaf Salad

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Poultry

Tuck into this speedy gnocchi ragu - ready in a pinch. Sizzle British turkey mince with smoked paprika and oregano. Stir through juicy baby tomatoes for sweetness and aged balsamic vinegar for zing. A peppery pea shoot salad on the side to bring the extra greens.

Cooking Instructions

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.

Before you start

Pull out a large frying pan, a large non-stick frying pan, a large bowl, a measuring jug & a sieve

Cook the turkey

Finely dice the onion
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and onion. Season with salt and pepper
Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown

Add the tomatoes

Meanwhile, halve the baby tomatoes
Add half the tomatoes and the smoked paprika to the pan. Cook for 2-3 mins

Simmer the ragu

Add the passata, sundried tomato paste, stock powder, half the vinegar and 150ml water to the pan. Season with salt and pepper
Bring to a boil, then simmer for 6-8 mins, until the sauce thickens

Gnocchi time

Heat the large 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
Rinse the spinach, then stir into the ragu, along with the cooked gnocchi and peas
Cook for 1 min, until the spinach is wilted. Season to taste

Toss the salad & plate up

To the large bowl, add the salad leaves and remaining tomatoes. Toss with the remaining vinegar, 1 tbsp olive oil, a pinch of salt and pepper
Serve the turkey gnocchi into bowls, with the salad alongside