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1
Preheat oven to 400 degrees.
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2
Place turkey in a large bowl with grill seasoning and fennel seeds.
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3
Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
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4
Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
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5
Drizzle some olive oil over the bowl.
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6
Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
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7
Bring a pot of water to a boil for the gnocchi.
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8
While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
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9
Add crushed tomatoes, tomato sauce and season with salt and pepper.
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10
Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
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11
Stir remaining basil into sauce to wilt it.
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12
Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
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13
Serve with bread.
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14
Note: The tomato sauce is very basic. Feel free to add additional spices.
