Creamy Pumpkin Gnocchi Soup with Leftovers Turkey

Creamy Pumpkin Gnocchi Soup (with Leftover Turkey)

Leftover turkey got you down? Put it to delicious use in this creamy, pumpkin gnocchi soup with leftover turkey that will become your new favorite post-Thanksgiving tradition. This soup brings together the comforting flavors of pumpkin, the hearty addition of gnocchi, and bites of turkey to create a dish that is both crave-worthy and wastes no leftovers.

Course dinner, lunch, main

Cuisine American

Keyword creamy pumpkin gnocchi soup with leftovers turkey, pumpkin gnocchi

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 668

Author Mary Thatcher

Equipment

Ingredients

For the homemade pumpkin gnocchi dough (or get store bought version)

1 cup pumpkin purée or butternut squash purée
1 1/4 cup flour and more for dusting
1 egg
1/4 cup cream cheese or ricotta

For the gnocchi soup

1 lb gnocchi or about 2cups
1 cup heavy cream or half and half
5 cups chicken stock
2 carrots
3 celery
4 -5 cups kale or spinach
1/3 cup all purpose flour or corn starch for gluten free
5-6 cloves garlic
1 large onion chopped
Salt to taste
Cracks of pepper
1 stick butter
2 cups turkey white and dark meat or rotisserie chicken

Instructions

Make Homemade Pumpkin Gnocchi Dough

Line the strainer with a few layers of paper towel. Add a cup of pumpkin and let it strain for about 5 minutes. Lift up the paper towel and gently squeeze the water about. Stop with you notice that the paper towel is breaking.
On kneading mat or in a bowl, combine flour, egg, pumpkin puree and cream cheese together. Make sure to dust the mat with flour. Add as much as flour as you need to make the dough comes together but use as little flour as possible. Too much flour means, heavy dough and no pillowy texture. Gently mix and knead the dough to combine.
Once the dough comes together, cut the dough into 4 equal parts and roll each part into a shape of a rope.
Cut each of the dough rope into small pieces (about half an inch long). Roll the dough into circle, make dents to create the pumpkin lines then insert the pumpkin seeds or rosemary leaf on the top to create a stem. Or simply make a dent with a fork or don't make any patterns at all :)
Line the gnocchi dough on a big plate or a baking sheet and put it in freezer while preparing other ingredients for the soup.

Make the Gnocchi Soup

Use medium heat. In a pot, melt butter and stir fry diced onion, celery, and garlic until fragrant. (about 2 - 3 minutes)
Make a roux by adding corn starch or flour and stir to coat the vegetables.
Add the chicken stock and bring it to boil. Add the gnocchi dough and cook for 10 minutes.
Add the heavy cream or half and half followed by the leftovers turkey. Stir in the vegetables. Keep cooking for another 2-3 minutes or until the carrots becomes a little bit soft then add salt and pepper to taste. (Make sure to give it a taste before adding salt as each brand of chicken stock comes with a different amount of sodium..) Enjoy!

Video

Nutrition