1 bell pepper (red, yellow, orange or a mix), sliced 3 cloves garlic, minced
1 teaspoon ground black pepper
1⁄2 teaspoon crushed red chili flakes
1/4 cup parmesan cheese, grated
1 lemon, zest & juice
Directions
Bake Turkey & Gnocchi: Preheat the oven to 450°F (232°C). Place the gnocchi on a sheet pan and toss with 1 tablespoon of oil. Push the gnocchi to the sides of the pan, making space in the center. Place the turkey tenderloins in the center, season with 1⁄2 teaspoon pepper, and drizzle with 1 tablespoon of olive oil. Bake for 15 minutes on the middle rack.
Add veggies: In a bowl, toss broccoli, bell peppers, garlic, chili flakes, 1⁄2 teaspoon black pepper, and 2 tablespoons of olive oil. After 15 minutes, remove the pan from the oven, flip the turkey, and add the veggie mix on top of the gnocchi, keeping the bowl. Return the pan to the oven and bake for another 15 minutes.
Make dressings: In the reserved bowl, mix Parmesan and lemon zest. In a separate cup, make a vinaigrette by squeezing 1⁄2 lemon into 1⁄4/4 cup of oil.
Toss everything together: Remove the pan from the oven. Place the turkey on a cutting board to rest. Mix the veggies and gnocchi with the vinaigrette on the pan. After the turkey rests for 3 to 5 minutes, cut it into medallions, Toss the medallions with the Parmesan mixture and add to the pan with the veggies and gnocchi. Mix well and serve.
TIPS & NOTES:
Although it might seem odd, you don't need to cook the gnocchi. The steam from the other ingredients makes the gnocchi soft and chewy on the inside but crisp on the outside.
Be sure to cook directly on the metal sheet pan to get the best crisping.
Feel free to mix and match your favorite vegetables, such as zucchini, cherry tomatoes, or asparagus.
Ingredients
1 package (24 oz) Butterball All Natural* Turkey Rotisserie Tenderloin
