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One-pan gnocchi and turkey hash


Serves: 2
timePrep time: 20 mins
timeTotal time:
One-pan gnocchi and turkey hash
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
timePrep time: 20 mins
timeTotal time:

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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

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.

See more of Emanuelle Lee’s recipes
Emanuelle Lee

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.

See more of Emanuelle Lee’s 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

  1. 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.
  2. 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.

  3. 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.

  4. Divide the mince between 2 warmed bowls, season with black pepper and top with the lemon zest and Parmesan.

     

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