Gnocchi with Turkey, Peas, and Mushrooms

Ingredients

• 8 ounce cremini mushrooms sliced
• 0.3 teaspoon pepper red crushed
• 1 tablespoon basil fresh chopped
• 2  garlic cloves minced
• 16 ounce vacuum-packed gnocchi (such as Vigo)
• 0.3 teaspoon ground pepper red
• 1 pound ground turkey breast 
• 1 ounce parmesan cheese fresh grated
• 10 ounce peas green frozen thawed
• 0.8 teaspoon salt divided

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add garlic and turkey to pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble.
3. Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.
4. Recoat pan with cooking spray; return pan to medium-high heat.
5. Add 1/2 teaspoon salt and mushrooms to pan; saut 5 minutes. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.
6. Bring a large saucepan of water to a boil.
7. Add gnocchi to pan; cook just until gnocchi begin to float.
8. Drain gnocchi, reserving 1/2 cup cooking liquid.
9. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well.
10. Sprinkle with cheese and basil.
11. Serve warm.