A delicious and hearty dish featuring turkey meatballs paired with gnocchi and a rich tomato sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the meatballs.
In a mixing bowl, combine the ground turkey, fennel seeds, chopped sun-dried tomatoes, half of the chopped basil, olive oil, salt, and pepper.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Form the mixture into 1.5-inch meatballs and place them on a baking sheet.
Use a small ice cream scoop for uniform meatball sizes.
Bake the meatballs in the preheated oven for 12 minutes or until golden and cooked through.
Check for doneness by cutting into one meatball; it should be fully cooked.
Bring a large pot of water to a boil and cook the gnocchi according to package instructions.
Add a pinch of salt to the boiling water for flavor.
In a skillet, heat olive oil over medium heat. Add the chopped onion, minced garlic, and red pepper flakes. Sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Add the crushed tomatoes and tomato sauce to the skillet. Season with salt and pepper. Simmer for 10 minutes.
Simmering allows the flavors to meld together.
Stir the remaining basil into the sauce.
Adding basil at the end preserves its fresh flavor.
Drain the cooked gnocchi and arrange them on a serving platter. Top with the baked meatballs and pour the sauce over them.
Ensure the sauce coats the gnocchi and meatballs evenly.
Sprinkle grated parmigiano-reggiano cheese over the dish and serve warm.
Serve immediately for the best flavor and texture.
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