Creamy Turkey & Broccoli Gnocchi

I threw this delightful dish together at the end of the week last week.  I had a broccoli crown in the refrigerator that really needed using up and I was wanting to eat something healthy.  I also had a couple of leeks that were almost past their best and so I wanted to use them as well.

Turkey and broccoli go really well together.  I had a pack of turkey steaks in the refrigerator and so I cut them into strips, which I sauteed along with the leeks.

I thought Todd would protest if I tried to serve him pasta yet again, and so I used a package of potato gnocchi which I had in the cupboard . . .  they are kinda like little potato dumplings.  I love them and tend to use them like I would potatoes.  They work well that way.

A simple sauce of creme fraiche (I used 50% less fat creme fraiche) and some grainy Dijon mustard along with a bit of orange juice from an orange that had seen better days to loosen it up and I had a delicious sauce to toss together with everything in the pan.  I finished it off with some chopped toasted walnuts for some added texture and crunch.

It all worked together beautifully and came together in a flash.  It was complete and on the table in less than 20 minutes.  I like dishes like that, because I am rather lazy you know.  And when I am hungry, I am hungry.  I hope you’ll try it.  It is really very delicious! (The leftovers were quite delicious re-heated the day after as well!)

Have a lightly salted pot of water on the boil.  Heat the oil in a large skiller and then add the turkey and sliced leeks.  Cook, stirring frequently, over high heat for about 6 minutes.  Add the broccoli and gnocchi to the salted water and cook for three to four minutes.  Drain well and toss into the skillet with the turkey mixture.  Whisk together the creme fraiche, mustard and orange juice.  Season to taste with salt and black pepper.  Stir into the mixture in the wok and briefly heat through.  Sprinkle with the toasted walnuts and serve.

 Bon Appetit!

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