Ingredients
1 tablespoon butter3 medium carrots, chopped4 garlic cloves, minced6 cups water3 teaspoons reduced-sodium chicken base3/4 teaspoon Italian seasoning1 package (16 ounces) potato gnocchi2 cups cubed cooked turkey breast1 cup frozen peas1/2 teaspoon pepper1/2 cup shredded Parmesan cheese
Preparation
In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese.
