Entrées
Turkey Medallions with Tomato-Orange Gnocchi and Basil
This colorful dish is a creative take on Italian fare, featuring garlic and citrus-marinated turkey medallions with soft cauliflower gnocchi. The bright and savory flavors of the turkey are a delightful contrast to the creamy gnocchi in this comforting and delicious meal.
Ingredients
2
oranges, zested and juiced
3
cloves garlic, minced and divided
1 ¼ cup(s)
simple marinara
1/3 cup(s)
heavy cream
1 lb.
cauliflower gnocchi
1 tbsp.
olive oil
1/2 cup(s)
basil leaves, sliced, plus more for garnish, optional
2 tbsp.
sliced chives
Salt to taste
Directions
- 1. Put the orange juice, 2 teaspoons orange zest, and half the garlic in a ziptop bag. Add the turkey, seal and marinate for at least one hour and up to overnight.
- 2. Warm the marinara over medium heat. Stir in the remaining orange zest, garlic and the cream. Bring to a low simmer and cook for 10 minutes, stirring occasionally. Set aside and keep warm.
- 3. Remove the medallions from the marinade, drain well and pat dry. In a large, non-stick skillet, warm the olive oil over medium high heat. Carefully lay the medallions in the pan and brown them very well on one side. Remove and keep warm.
- 4. Prepare the gnocchi according to package directions. Stir into the tomato sauce, reheat and season with salt if needed.
- 5. Divide the gnocchi among four large, shallow bowls. Sprinkle with basil and chives, then top with turkey medallions. Garnish with basil leaves if desired and serve immediately
Marinate the turkey:
Make the sauce:
Prepare the turkey:
Assemble:
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