Turkey Bolognese

Guys. We FINALLY got our hands on some TJ’s cauliflower gnocchi!!!! We truly were beginning to think it would never happen—that this bag of frozen goodness was all a myth. But, alas, the gnocchi does exist.

When we finally found the cauliflower gnocchi (and stocked up on 3 bags…), we knew we had to find a delicious use for it. Our minds immediately went to bolognese—a protein-packed, saucy situation to perfectly compliment these veggies pretending to be gnocchi.

We added a little kick to this bolognese with some crushed red pepper, and a little creaminess + nuttiness from one of our favorite cheeses: Pecorino Romano.

Serve this bolognese over whatever pasta and/or veggie you prefer! TBH, we’re still mastering the art of cooking the cauliflower gnocchi to perfection. Let us know if you have any pro tips!

Turkey Bolognese


  • 1 lb 93% lean ground turkey
  • 1/2 white onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, shredded
  • 3 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 3 tbsp tomato paste
  • 2 tsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp salt, plus more to taste
  • 1/2 tsp crushed red pepper
  • 1/2 tsp pepper
  • 2 tbsp grated Pecorino Romano, plus more for serving (or sub parmesan)
  • cooking spray


  1. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Brown turkey, breaking up as it cooks, until cooked through. Set aside.
  2. Heat olive oil in a large pot over medium-high heat. Add onion, celery, and carrots, stirring occasionally until tender, about 5 minutes.
  3. Add garlic and sauté for another 30 seconds, or until fragrant, then add tomato paste and stir until combined.
  4. Add cooked turkey, crushed tomatoes, oregano, crushed red pepper, salt, and pepper to the pot and stir until combined. Bring to a boil, then reduce heat to simmer and simmer for 15 minutes.
  5. Add grated Pecorino Romano and mix until thoroughly combined. Taste and adjust salt as needed.
  6. Serve over pasta, zoodles, gnocchi, cauliflower gnocchi, etc.!

Yield: 4 servings

313 calories per serving • Fat: 11.9g • Carbohydrates: 26.3g • Protein: 26.6g

2 thoughts on “Turkey Bolognese

  1. They taste best if you fry/brown them first, then steam them a little. They need the crispy crust to really enjoy them.

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