I’m not sure how many this should serve, and I think I have the measurements mostly right but I don’t normally measure when I am cooking. I started making this one day when I didn’t feel like slicing potatoes, and it’s since become part of my regular rotation. I’ll frequently rotate seasonings and liquids (I use a lot of beer and mead for cooking with). Sometimes I’ll substitute the turkey (and beef bouillon) with Italian sausage.

Potato Strogagnocci

A quicky potatoes stroganoff type recipe using gnocci pasta in place of sliced potatoes.

  • 1 lb ground turkey
  • 2 lbs gnocchi
  • 1/2 cup shredded carrots
  • 3 cloves minced garlic
  • 3 stalks sliced green onion
  • 2 tbsp olive oil
  • 1 tsp better than bouillon, beef
  • 4 cups vegetable broth
  • 2 tbsp flour
  • 1/2 cup water
  • 1 bay leaf (optional)
  • seasonings (to taste)

  1. Brown the turkey in a large saucepan over high heat and drain any liquid. Add oil to the saucepan and stir in bouillon, coating the turkey. Move to one side of the saucepan.

  2. Add garlic, carrots and green onion to the open side of the saucepan, briefly saute, then stir into the turkey.

  3. Add vegetable broth, reduce heat to medium-high and stir in gnocchi. Allow to simmer for 5 minutes. Optionally, add a bay leaf

  4. Mix water and flour in a bowl, stir into a smooth paste (you may need more water). Add any seasonings desired (I use fresh ground black pepper, salt, fresh chopped oregano and basil). Stir into saucepan and allow to thicken. Remove from heat and serve.