Description
Creamy and packed with flavor, this soup is almost as delicious as Thanksgiving dinner itself!
Ingredients
Units
Scale
- 1 cup mashed potatoes
- 1 1/4 cups all purpose flour
- 1 large egg
- 1/4 cup finely shredded parmesan cheese
- 2 TB fresh minced chives
- 2 TB olive oil
- 1/2 sweet onion, diced
- 2 stalk celery, diced
- 2 medium-large carrots, diced (roughly one cup chopped)
- 3/4 – 1 cup sweet corn
- 2 – 3 garlic cloves, minced (or 2 tsp garlic paste)
- 1 TB fresh minced sage
- 1 TB fresh minced thyme
- 1 TB fresh minced parsley
- 1 TB fresh minced rosemary
- 4 cups turkey or chicken stock
- 1 cup heavy cream
- 1 cup turkey gravy (homemade or store bought)
- Salt and pepper to taste
Instructions
- Make the gnocchi. Combine the mashed potatoes, flour, egg, parmesan cheese and minced chives in a large mixing bowl and use your hand to combine until a soft dough forms. Turn the dough onto the countertop and dust it with flour. Knead a few times until the dough is smooth, and dust with flour again.
- Divide the dough into 4 pieces and roll out each piece into a log that’s 24 inches long, flouring as needed. Cut the log into 3/4″ chunks, and shape them, if desired.
- To shape, use your thumb to roll each piece down the tines of a fork to create a curled shape with ridges. (See in post visual aid.) Set aside onto a lightly floured baking sheet until it’s time to boil.
- Make the soup. Heat the olive oil in a large (5 quart) Dutch oven or pot over medium high heat until shimmering. Add the onion, celery, carrots and corn and cook until softened, about 5 minutes. Add the garlic, sage, thyme, parsley, rosemary and a splash of stock to keep things from burning and sticking. Cook for another 2 minutes, stirring frequently.
- Add the remaining stock, heavy cream and gravy, and bring to a boil. Add the turkey and reduce to a simmer while you boil the gnocchi.
- In a separate pot, bring 4 quarts of well salted water to a rolling boil and cook the gnocchi in 2 batches, if necessary, making sure not to overcrowd the pot. It should only take a minute for the gnocchi to float. Once all the gnocchi has floated to the top, skim them off with a spider or slotted spoon and add the cooked gnocchi directly to the simmering soup.
- Once all the gnocchi has been cooked and added, remove the Dutch oven from the heat and stir a few more times before serving hot.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 413
- Sugar: 7.1 g
- Sodium: 1064.8 mg
- Fat: 21.1 g
- Saturated Fat: 8.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 40.7 g
- Fiber: 3 g
- Protein: 15.4 g
- Cholesterol: 188.2 mg