Ingredients
Method
- In a large, oven-safe skillet or brasier add enough oil to lightly coat the bottom, about 3 tbsp. Heat oil on medium-high and add 450g ground turkey in large chunks, pressing down as you go to maximize browning. Season with ½ teaspoon salt and lots of cracked black pepper. Cook until browned, about 5 minutes, then flip and break into dime-sized pieces.
- While the turkey cooks, preheat oven to 400°F. If you haven't already, wash and chop enough curly kale to fill 4 cups and thinly slice 2 leeks and 3 garlic cloves.*
- Back in the skillet, reduce heat to medium and push the turkey to one side. Add a bit more olive oil (about 1 tbsp) to the other side, along with kale, leeks and garlic. Season with a bit more salt, about ¼ tsp. Cook on medium until the kale reduces in volume by half, about 5 minutes, then mix with the turkey until evenly incorporated.
- To the skillet add 400mL Alfredo sauce, then fill the jar half-way with water, give it a good shake and dump it in the pot. Mix well, give it a taste and adjust seasoning.* Add 400g frozen gnocchi and mix one more time before topping with grated parmesan—measure with your heart!
- Transfer to the oven and bake for 20 minutes, or until the gnocchi are soft and pillowy. Serve warm with more parmesan and cracked black pepper.
Notes
Be sure to wash the leeks—I like doing it in a salad spinner with the kale to get both washed in the same amount of time!
Every jar of sauce is going to be a little different so it's better to season lightly until the sauce is in, then add as needed.