• Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Preheat oven to 425°F. Wash and dry all produce. 
  
• Rough chop parsley.
• Line a baking sheet with parchment paper.
• To a large bowl, add turkey, half the garlic puree and half the Parmesan cheese. Season with salt and pepper, then combine. 
• Roll mixture into 8 (16) equal-sized meatballs.

• On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min or until browned and cooked through.**

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix.
• Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp.
• Season with salt and pepper.

• To the pan, add crushed tomatoes and remaining garlic puree.
• Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
• Season with salt and pepper.

• Meanwhile, to the boiling water, add gnocchi. Cook for 4-5 min, stirring occasionally, until tender and pillowy. Reserve 3/4 cup (1 1/2 cups) pasta water.
• Strain and return gnocchi to the pot, off heat.

• To the pan with sauce, add 1/2 cup (1 cup) reserved pasta water, meatballs and gnocchi. Season with salt and pepper. Stir to combine. (NOTE: For a thinner sauce, continue adding reserved pasta water 1/4 cup at a time until you reach desired consistency).
• Divide gnocchi and meatballs between bowls.
• Sprinkle with parsley and remaining Parmesan.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook sausage.**