Turkey and Mushroom Creamy Tomato Gravy With Gnocchi (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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 |
Directions:
1. Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
2. 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.
3. Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
4. 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.
5. 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.
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