1 turkey carcass
1 carrot, quartered
1 rib celery, quartered
1 white onion peeled and quartered
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 cup white wine
3 quarts Chicken stock
2 eggs beaten well, shells reserved
1 recipe pumpkin gnocchi
Serves 6 to 8
The day befor serving, place all the ingedients, including the egg shells, in a large stock pot and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 1 1/2 hours. Skim any foam that rises to the top every 30 minutes.
Remove the carcass and vegetables from the stock and discard. Strain the stock though a fine sieve lines with cheesecloth. Place in the refrigerator until the next day. All the fat will rise to the top, harden and become solid white. Skim it off and discard.
The day of the serving, bring 1 1/2- 2 quarts of the stock to a boil. Carefully drop in the gnicchi, stirring gently with a spoon to prevent them from sticking to the bottom of the pan. After the gnocchi have risen to the top of the stock, cook them for 2 minutes longer and serve the soup immediately.
If you are not going to use the turkey stock with in 2 -3 days of making it, cool it in the refrigerator and remove any fat that has risen to the top. Place in freezer containers or sealable plastic bags and freeze for up to 3 months.