We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
One-pan gnocchi and turkey hash
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
One-pan gnocchi and turkey hash
Food blogger Emanuelle Lee's one-pan gnocchi and turkey hash turns a few ingredients into a tasty and speedy midweek meal
Serves: 2
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
678Kcal
Fat
24gr
Saturates
5gr
Carbs
54gr
Sugars
3gr
Fibre
8gr
Protein
57gr
Salt
1.1gr
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 3 tbsp olive oil
- 250g turkey mince (breast or thigh)
- ½ tsp paprika
- 350g fresh gnocchi
- 200g shredded kale, washed and large stalks removed
- ½ lemon, zest and juice
- 20g Parmesan cheese, finely grated
Step by step
- Heat 1 tablespoon of the oil in a large frying pan. Add the turkey mince and, over a medium heat, break it apart with a spoon, then season with the paprika and some salt and pepper. Cook for about 5 minutes, stirring occasionally, so any liquid evaporates. When the mince starts to turn golden, transfer to a plate and set aside.
-
Heat the remaining oil in the same pan and add the gnocchi straight from the pack (no need to parboil first). Fry them until crisp and golden, turning occasionally to allow all the sides to brown, and season well. Break up a few slightly with a spoon, so you get more crispy bits.
-
Return the mince to the pan, allowing it to brown a little more. Add the kale and fry until it has wilted slightly, then mix in the lemon juice and toss everything together.
-
Divide the mince between 2 warmed bowls, season with black pepper and top with the lemon zest and Parmesan.