Turkey Gnocchi Soup

• 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

1. Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
2. 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.

gnocchi, butter, onion, celery, garlic, flour, heavy cream, milk, chicken broth, carrot, bay leaves, turkey breast, frozen spinach, thyme, oregano, salt, ground black pepper, ground nutmeg, mozzarella cheese

Taken from www.food.com/recipe/turkey-gnocchi-soup-449612 (may not work)