Turkey Gnocchi Soup

Every year it seems, the turkey breast is consumed at the table or is devoured in sandwiches the next day, leaving the dark meat to languish. In years past, I have taken the entire carcass and produced various soups, stews, and gumbos. This year I want to take a slightly different tact, the first thought is turkey dumpling soup, but I found a decent buy on potato gnocchi at the local market.

Sounds like a job for Rogue Chef and his kleptomania for food ideas. A well-known chain of Italian food restaurants has a delightful chicken and gnocchi soup. It is a small jump to use the remains of a larger bird as a follow-on meal.

I’ll serve this with a generous salad, leftover rolls, and of course, butter.

From Wikipedia:

Gnocchi (/ˈn(j)ɒki/ N(Y)OK-ee, are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish exist, where individuals often supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives – sweet potatoes for potatoes or rice flour for wheat flour, as examples. Such variations are often considered to be non-traditional.

Creamy Gnocchi Soup

Bit of a copycat, but updated for the season, Creamy Gnocchi and Poultry Soup, perfect for the day after…
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 405 kcal


  • 3-4 Cups Turkey Meat Pulled and cubed
  • 1 rib Celery Chopped
  • 1/2 ea Onion Peeled, Diced
  • 2 tap Minced Garlic
  • 1/2 cup Carrots Peeled, shredded
  • 1 tbsp neutral oil
  • 4 cups Chicken Stock Low Sodium
  • 1 tsp Thyme
  • 1/2 tsp Oregano
  • 1 pkg Potato Gnocchi
  • 2 cup Half and Half
  • 1 cup Spinach Washed, and chopped
  • Salt and Pepper To Taste
  • 1/4 tsp nutmeg Optional


  • In a large pot over medium heat, heat the oil to a shimmer.
  • Add celery, onions, garlic, and carrots, and saute for 3-5 minutes until the onions are translucent.
  • Add turkey, chicken broth, salt, pepper, and thyme, and bring to a boil
  • Gently stir in the gnocchi, and continue to boil for 3-4 minutes longer.
  • Reduce to a simmer and cook for 10 minutes
  • Stir in half and half and spinach, and cook until spinach is tender 2-3 minutes
  • Taste and season and serve.


For even more richness, swap one cup of half-and-half for heavy cream.
Frozen spinach can be used if thawed and well drained.


Calories: 405kcalCarbohydrates: 16gProtein: 34gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 120mgSodium: 567mgPotassium: 783mgFiber: 1gSugar: 10gVitamin A: 3912IUVitamin C: 6mgCalcium: 168mgIron: 2mg
Keyword Chicken, Gnocchi, Soup, Turkey
Tried this recipe?Let us know how it was!

  Filed under: Autumn, Cultural-Misappropriation, Follow On, Pasta, Quick, Soup, Winter

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