Turkey and Mushroom Creamy Tomato “Gravy” with Gnocchi

Add gnocchi and a terrific tomato sauce to turkey and mushroom leftovers for a great meal.

Cook’s Note: If you’re also making Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole this week, you can stir in any leftover mushrooms from that meal into this one.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 tablespoons butter, divided
  • 1/2 pound white button mushrooms, sliced
  • 2 sprigs fresh rosemary, leaves finely chopped
  • A couple sprigs of thyme, leaves chopped
  • 1 bay leaf
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped or grated
  • Salt and freshly ground black pepper
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cups chicken stock
  • 1 pound cooked turkey meat, chopped
  • 1/2 cup heavy cream
  • 1 1/2 pounds gnocchi
  • A few grates of nutmeg
  • Grated parmesan or Gruyère cheese, for topping


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

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

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

Drain the gnocchi and add 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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