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Turkey and Mushroom Creamy Tomato "Gravy" With Gnocchi

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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2 tablespoons extra-virgin olive oil

2 tablespoons butter, plus 1 tablespoon butter

1/2 pound white button mushrooms, sliced

2 sprigs fresh 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

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

2 cups chicken stock

1 pound chopped cooked turkey meat

1/2 cup heavy cream

1 1/2 pounds gnocchi

A few grates nutmeg

Grated Parmesan or Gruyere, for topping


  1. Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
  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.
  3. Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
  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.
  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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