Turkey Gnocchi Soup - cooking recipe

Ingredients

16 ounces gnocchi
4 tablespoons butter
1 cup onion, diced
1/2 cup celery, diced (about 2 stalks)
2 garlic cloves, minced
1/4 cup flour
1 1/2 cups heavy cream
2 1/2 cups 1% low-fat milk
1 (14 ounce) can chicken broth
1 cup carrot, shredded
2 bay leaves
12 ounces turkey breast
1 cup frozen spinach, coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded mozzarella cheese

Preparation

Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
Meanwhile, in a large dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and saute 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.