Gnocchi with Turkey & Mushroom Cream Sauce

Gnocchi with Turkey & Mushroom Cream SauceWe’re in the last week of our Spending Strike Challenge out here in Eastern Iowa. While I have not cut out all spending, I have done a pretty good job of not buying many groceries, and instead eating out of my pantry and freezers. The means, we’ve been eating a lot beef, ham, and a bit of venison.

But very little poultry until now. I’d been craving some white meat but was reluctant to buy any because it would violate the rules I made when Kelli and decided to Strike together. So, I took a good luck in the freezer, and what do you think I found? A turkey!! Sweet! It certainly qualifies for white meat, and one turkey, even a smallish one {which mine was} can provide quite a number of different meals. The first thing I did with my turkey was roast it in my beloved Le Creuset dutch oven. It was really good roasted in that pot. I‘ve said it before, but I will repeat it – I. Love. The Le Creuset. Dutch. Oven. I highly recommend you put one on your wish list if you don’t already own one. ;-)

I had quite a lot of turkey left over, and my original plan was to make turkey tetrazzini following Good Not Perfect’s recipe. BUT – wouldn’t you know it. We were out of noodles, so I couldn’t do that. I did find some gnocchi in my pantry though and decided to try a new recipe!

A quick google search for gnoochi, mushrooms, and turkey yielded a Rachel Ray recipe for gnocchi with a turkey and mushroom tomato gravy. I thought elements of her recipe sounded good so I adapted it to fit my taste and pantry. I have to tell you, the end result was really, really good! I highly recommend this recipe.  

Gnocchi with Turkey & Mushroom Cream Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4-6 main dish servings

Gnocchi with Turkey & Mushroom Cream Sauce

Ingredients

  • 4 tablespoons butter
  • 1/2 - 1 pound white button mushrooms, sliced thin
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 medium red onion, finely chopped
  • 3 cloves garlic, crushed or finely chopped
  • Salt and freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups chicken stock
  • 1 pound chopped cooked turkey meat
  • 1/2 cup half and half
  • 1 1/2 pounds gnocchi
  • Grated Parmesan or Gruyere, to garnish

Instructions

  1. Melt the butter in a dutch oven over medium heat. Add mushrooms, onions, garlic, and bay leaf and cook until onions and garlic are soft and fragrant and mushrooms are lightly browned, 7-8 minutes. Season with salt and pepper.
  2. Add the Worcestershire sauce and stock and raise the heat to medium high. Bring the mixture to a boil then reduce heat to a simmer.
  3. Add the turkey and heat until the mixture bubbles.
  4. Cook the gnoochi in a large pot of boiling water for one to two minutes, or until they float. Then drain.
  5. While the gnocchi are cooking, add the half and half to the turkey mushroom sauce and simmer only until warmed through.
  6. Serve the gnocchi in a bowl with a bit of the sauce and garnish with cheese.
  7. Enjoy!
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This is a great way to use up leftover holiday turkey! The recipe was a hit with my whole family.

Have you had gnocchi before? How do you cook it?

Comments

  1. says

    This looks delicious! I would love to find a good low-ingredient Gnocchi to use (since making it seems too labor intensive for practical purposes). What brand did you find, and did it have a decent ingredient list?

    • says

      Hi Laura! I got the gnocchi at Costco. The ingredient list is okay…but probably not ideal. They were made in Italy and are called Pasta di Casa Mia Gnocchi. I would feel pretty safe buying gnocchi at Trader Joe’s. Honestly, I’ve had these gnocchi in my pantry for a looooong time. They needed to be eaten or tossed. :-)

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