· recipe ·

Turkey Gnocchi Soup

Name: Turkey Gnocchi Soup
Prep time: 50 min
Cook time: 80 min
Total time: 130 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 1/2 tsp Fine table salt; 12 oz Roasted turkey meat; 2 Tbsp Extra-virgin olive oil; 1 medium Yellow onion; 2 medium Carrots; 2 stalks Celery; 2 cloves Garlic; 6 cups Reduced-sodium turkey broth; 1 cup Frozen green peas; 6 sprigs Fresh thyme; 1/4 tsp Ground black pepper

A turkey soup is often the best second life for roast leftovers because the broth restores moisture without disguising the meat. Here the fresh dumplings take the place of noodles and cook in the nearly finished soup.

type: Potato · Soup
sauce: Broth · Turkey · Vegetables

Time and servings

Prep: 50 min
Cook: 80 min
Total: 130 min
Servings: 4

Nutrition per serving

Calories: about 550
Protein: 40 g
Fat: 12 g
Carbs: 70 g

Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Prepare the soup ingredients
Shred the roasted turkey into bite-size pieces. Dice the onion, carrots, and celery, slice the garlic, and strip the thyme leaves from the stems.
Build the soup base
Warm the olive oil over medium heat. Cook the onion, carrots, and celery until the onion softens. Add the garlic, thyme, and black pepper for the final minute.
Simmer the vegetables
Pour in the turkey broth and bring it to a gentle simmer. Cook until the carrots and celery are tender, then stir in the turkey and peas. Heat the turkey through to 165°F74°C before adding the gnocchi.
Cook the gnocchi in the soup
Return the nearly finished soup to a gentle simmer. Add the shaped gnocchi directly to the soup and stir once. As soon as they float, remove the pot from the heat, taste, and serve.