Ingredients

• 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

Instructions

1. Watch how to make this recipe.
2. Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
3. 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.
4. Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
5. 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.
6. 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.