• 2 bags frozen PC Potato Gnocchi
• ¼ cup PC Canola & Olive Oil Blend, divided
• 1 pkg PC Organics Black Oyster Mushrooms, roughly torn
• 1 pkg frozen PC Sous-Chef Sides Rustic Garden Greens
• 2 cups shredded or chopped cooked PC Buttermilk Brined Turkey
• 1 ⅓ cups 10% cream
• 2 tbsp PC Horseradish Dijon Mustard
• 1 tsp salt
• ⅓ cup PC Cranberry Orange Sauce or leftover cranberry sauce

Step 1 Preheat oven to 425°F (220°C).

Step 2 Cook gnocchi with 2 tbsp oil in 2 batches according to stovetop package directions. Remove to plate.

Step 3 Heat remaining oil in same skillet over medium; cook mushrooms, stirring, until light golden, 2 min. Add frozen greens; cook, stirring, 4 min. Stir in turkey, cream, mustard, and salt; cook until sauce is slightly thickened, 3 to 4 min.

Step 4 Transfer to 8-inch (2 L) square glass baking dish. Dollop with cranberry sauce and arrange gnocchi, with pieces slightly upright and overlapping, over top.

Step 5 Bake on middle rack until bubbly, 15 min. Let stand 5 min.