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Turkey and Mushroom Creamy Tomato “Gravy” With Gnocchi

Turkey and Mushroom Creamy Tomato "Gravy" With Gnocchi
Prep Time
30 min
Cook Time
35 min
Yields
4 - 6 servings

This recipe is a great way to use up leftover cooked turkey meat.

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ingredients

2
Tbsp extra-virgin olive oil
2
Tbsp butter
½
lb(s) white button mushrooms, sliced
2
sprigs rosemary, leaves finely chopped
A couple sprigs thyme, leaves chopped
1
bay leaf
1
medium onion, finely chopped
2
cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
¼
cup tomato paste
1
Tbsp Worcestershire sauce
2
cups chicken stock
1
pound turkey meat, chopped cooked
½
cup heavy cream
1 ½
lb(s) gnocchi
A few grates nutmeg
Grated Parmesan or Gruyere, for topping
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directions

Step 1

Cook’s Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.

Step 2

In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the tomato paste, Worcestershire sauce and stock. Bring to a boil then reduce heat to a simmer. Add the turkey and heat until the mixture bubbles, then turn off heat and cool. Store in the refrigerator for a make-ahead meal.

Step 3

Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.

Step 4

Bring a large pot of water to a boil over medium heat. Salt the water and add the gnocchi. Cook until they float, about 1 to 2 minutes.

Step 5

Drain the gnocchi and them to the pot. Stir in the remaining 1 tablespoon of butter and season with a hint of freshly grated nutmeg. Serve in shallow bowls topped with lots of chunky, creamy sauce and some cheese.

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