Turkey Medallions with Tomato-Orange Gnocchi and Basil

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.



oranges, zested and juiced


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


    Marinate the turkey:

  1. 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. Make the sauce:

  3. 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.
  4. Prepare the turkey:

  5. 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.
  6. 4. Prepare the gnocchi according to package directions. Stir into the tomato sauce, reheat and season with salt if needed.
  7. Assemble:

  8. 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
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