Servings: 6 (scant 1.5 cup servings)

½ T Olive Oil ½ T Olive Oil
1 cup chopped onion 1 cup chopped onion
2 carrots, finely chopped 2 carrots, finely chopped
1 celery stalk, chopped 1 celery stalk, chopped
2 garlic cloves, minced 2 garlic cloves, minced
1½ pounds 93% lean ground turkey 1½ pounds 93% lean ground turkey
1 tsp kosher salt 1 tsp kosher salt
½ tsp freshly ground black pepper ½ tsp freshly ground black pepper
¾ cup chopped mushrooms ¾ cup chopped mushrooms
2 T all-purpose flour, wheat or gluten free 2 T all-purpose flour, wheat or gluten free
2 tsp tomato paste 2 tsp tomato paste
5 cups reduced-sodium chicken broth 5 cups reduced-sodium chicken broth
1 tsp Worcestershire sauce 1 tsp Worcestershire sauce
1 tsp chopped fresh rosemary 1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme 1 tsp chopped fresh thyme
1 pound fresh or frozen potato gnocchi 1 pound fresh or frozen potato gnocchi
½ c fresh or frozen corn kernals ½ c fresh or frozen corn kernals
½ c fresh or frozen green peas ½ c fresh or frozen green peas

In a Dutch oven or large pot, heat the oil over medium-high heat.
Add the onion, carrots, and celery and cook, stirring, until beginning to soften, 4 to 5 minues.
Add the garlic and cook, stirring, until fragrant, abuot 30 seconds.
Add the turkey, salt and pper and brown the meat using a wooden spoon to break it into small pieces as it cooks, about 3 minutes.
Add the mushrooms and cook, stirring, until softened, about 3 minutes.
Sprinkle the flour over the mixture and cook, stirring, for one minute to cook the flour.
Add the tomato paste, chicken broth, Worchestershire, rosemary and thyme, and stir well.  Bring to a boil. Reduce the heat to medium, cover, and simmer until the flavors meld, 10 to 12 minutes.
Stir in the gnocchi, corn and peas. Increase the heat to high and cook, uncovered, according to the gnocchi package directions, 3 to 4 minutes.
Divide among 6 bowls and serve.