Turkey Gnocchi Soup

• gnocchi16 ounces
• butter↗4 tablespoons
• onion↗1 cup

  diced

• celery↗1⁄2 cup

  diced (about 2 stalks)

• garlic cloves↗2

  minced

• flour↗1⁄4 cup
• heavy cream↗1 1⁄2 cups
• 1% low-fat milk↗2 1⁄2 cups
• chicken broth↗1 can

  14 ounce

• carrot↗1 cup

  shredded

• bay leaves↗2
• turkey breast↗12 ounces
• frozen spinach↗1 cup

  coarsely chopped

• dried thyme↗1⁄2 teaspoon
• dried oregano↗1⁄4 teaspoon
• teaspoon salt↗1
• teaspoon ground black pepper↗1⁄2
• teaspoon ground nutmeg↗1⁄4
• cup shredded mozzarella cheese1⁄2

Step-by-step instructions

1. 1

   Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.

2. 2

   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.