• Heat broiler to high. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Wash and dry produce. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add turkey*, half the Italian Seasoning (all for 4), and 1/4 tsp salt (1/2 tsp for 4). Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking later).

• Once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve 1 cup pasta cooking water, then drain.

• Add tomato paste to pan with turkey; cook, stirring, until combined, 1-2 minutes. • Stir in stock concentrates, cream cheese, and 1/2 cup pasta cooking water (3/4 cup for 4 servings) until combined. • Add peas; simmer, stirring occasionally, until sauce has slightly thickened and turkey is cooked through, 1-2 minutes more.

• Add drained gnocchi to pan with sauce; cook until warmed through, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until gnocchi is thoroughly coated in sauce.) Season with salt and pepper to taste. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Evenly sprinkle with Italian cheese. Broil until cheese is melted and bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning. • Serve directly from pan.