Put the orange juice, 2 teaspoons orange zest, and half the garlic in a ziptop bag. Add the turkey, seal and marinate for at least one hour and up to overnight.
Warm the marinara over medium heat. Stir in the remaining orange zest, garlic and the cream. Bring to a low simmer and cook for 10 minutes, stirring occasionally. Set aside and keep warm.
Remove the medallions from the marinade, drain well and pat dry. In a large, non-stick skillet, warm the olive oil over medium high heat. Carefully lay the medallions in the pan and brown them very well on one side. Remove and keep warm.
Prepare the gnocchi according to package directions. Stir into the tomato sauce, reheat and season with salt if needed.
Divide the gnocchi among four large, shallow bowls. Sprinkle with basil and chives, then top with turkey medallions. Garnish with basil leaves if desired and serve immediately.
Ingredients
1 lb. Butterball® Sliced Turkey Medallions
2 orange(s), zested and juiced
3 garlic, clove(s), minced and divided
1 1/4 cup marinara , simple
1/3 cup cream, heavy
1 lb. Cauliflower Gnocchi
1 tbsp oil, olive
1/2 cup basil, leaves, fresh, sliced, plus more for garnish
