Turkeygnocchisoup Recipes

Steps:

• In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

Steps:

• Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
• Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.

Steps:

• Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
• Meanwhile, in a large dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes. Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the cream and milk, and add the carrots and chicken and bay-leafs to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi, spinach, cheese and seasonings and simmer until soup is heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 5 minutes, making sure not to overcook as meat will continue to brown in the oven. Stir in marinara sauce; remove from heat.
• Transfer cooked gnocchi to a 9-inch square baking dish using a slotted spoon. Top with meat sauce. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese begins to brown, 25 to 35 minutes. Serve with sour cream on the side.

Steps:

• In a large saucepan, heat the oil over medium heat.
• Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the chicken broth and 1-1/2 cups water; bring to a boil.
• Reduce the heat to medium; cover and simmer for 10 minutes.
• Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
• Discard the bay leaf.
• To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
• Sprinkle onto the bowls of soup.