This Creamy Turkey and Gnocchi Soup is infused with the earthy flavors of fresh rosemary and sage, with tender shreds of turkey and pillowly gnocchi lingering in the creamy sauce.
Sometimes turkey gets a bad rap. I would be willing to bet many of you only eat turkey during Thanksgiving, making it the one hit wonder of the protein world. Perhaps, only eating turkey while listening to aunt Jane’s annual inquisition on when you and the Mrs are going to finally start a family creates negative associations with it. Well, suck it up, hire a good therapist, and add this Creamy Turkey and Gnocchi Soup to your cold weather soup rotation. Your taste buds will thank you.
Don’t get me wrong, this is the perfect recipe to keep in your back pocket for post-Thanksgiving leftovers, but it really deserves to be enjoyed more often. This ultimate comfort soup is infused with the earthy flavors of fresh rosemary and sage, with tender shreds of turkey and pillowly gnocchi lingering in the creamy sauce. What isn’t to love? It is like the most delicious pot pie filling ever, taking form as a luxurious soup!
Is there anything that can make this Creamy Turkey and Gnocchi Soup more tantalizing? How about using your own homemade turkey stock? Seriously, it isn’t that hard. If you were smart enough to save the carcass from your Thanksgiving turkey, just follow my homemade stock recipe and you’ll be amping up your soup game in no time! There is just nothing quite like the flavor of a soup built on the foundation of a good homemade stock!
The second thing you can do to make this soup extra decadent is making your own gnocchi from scratch! Homemade gnocchi is light and pillowy, and tastes infinitely better than anything you’ll get out of a package! Check out my homemade gnocchi recipe and whip up a big batch! It freezes well, so what you don’t use for this soup you can use to make my Pan-Seared Gnocchi with Browned Butter Sage Sauce… if your mouth isn’t watering yet, it should be!
Did you see those cool salt and pepper grinders in the top photo (they are also in the photo below)? They were given to me by the folks at Kitchen Classique, and I love them! Ever since I received them I’ve stopped using the old manual grinders on my table and the battery operated grinder in my kitchen. The salt and pepper grinders from Kitchn Classique have a more consistent fine grind which is also adjustable, are easier to fill, have a considerably larger capacity, and look quite stylish. I am a big fan!
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- 8 tbsp unsalted butter (cut into pieces)
- 1/2 cup all-purpose flour
- 7 cups turkey Stock (or substitute chicken stock/broth)
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 large carrots (peeled and thinly sliced into half moons)
- 3 ribs celery (diced)
- 1 sprig fresh rosemary
- 1 branch fresh sage
- 1 lb cooked turkey (shredded)
- 16 oz gnocchi
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In a heavy-bottomed pot, melt the butter over medium heat. Add the flour and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow, about 5 minutes.
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Whisk the stock into the roux a little at a time, allowing the roux to absorb the liquid before adding more (this will help avoid lumps).
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Add the salt, pepper, carrots, and celery, along with rosemary and sage. Let simmer while tasting for herbs and remove rosemary and sage when the gravy has absorbed sufficient flavor.
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Simmer till carrots have softened and soup has thickened to coat the back of a spoon. Approx 30-40 minutes.
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Add cooked turkey and gnocchi and gently simmer for an additional 5-10 minutes.
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Serve immediately.
The soup is best enjoyed the same day, as it will thicken considerably overnight in the fridge. Add water to thin it out as needed.
The cooked turkey can be leftover turkey meat, however you can also use raw turkey and cook it in the soup before shredding it.
You can easily make your home homemade turkey stock by checking out my guide.
This Creamy Turkey and Gnocchi Soup was originally published on FoxValleyFoodie.com November 29, 2015.
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Joyce says
This was so comforting on a cold day!