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We didn’t have many Thanksgiving leftovers this year. But we do have just enough turkey for a double batch of soup, which we could serve next Sunday with fresh rolls. Until then, it's safely tucked in the freezer. 

Creamy Turkey Gnocchi Soup

3/4 cup butter

Pinch of red pepper flakes

5 cloves of garlic, crushed

1 large onion, chopped

3 big carrots, chopped

3 ribs of celery, sliced

1/3 cup flour

5 cups chicken or turkey stock

1 pound potato gnocchi

1 cup cream

3 cups turkey meat, chopped

1/4 teaspoon ground nutmeg

3 cups spinach, chopped

Melt butter over low heat. Add pepper flakes, garlic, onion, carrots and celery. Saute at least 5 minutes, until vegetables are tender. Sprinkle flour over veg; stir. Blend in stock and bring to a boil. Add gnocchi and simmer, stirring occasionally, about 10 minutes. Stir in cream, turkey, nutmeg and spinach. Continue cooking until spinach wilts. Serve hot, topped with grated Parmesan.