Melt the butter in a dutch oven over medium heat. Add mushrooms, onions, garlic, and bay leaf and cook until onions and garlic are soft and fragrant and mushrooms are lightly browned, 7-8 minutes. Season with salt and pepper.

Add the Worcestershire sauce and stock and raise the heat to medium high. Bring the mixture to a boil then reduce heat to a simmer.

Add the turkey and heat until the mixture bubbles.

Cook the gnoochi in a large pot of boiling water for one to two minutes, or until they float. Then drain.

While the gnocchi are cooking, add the half and half to the turkey mushroom sauce and simmer only until warmed through.

Serve the gnocchi in a bowl with a bit of the sauce and garnish with cheese.

Enjoy!