Bring a large pot of salted water to a boil.

Add the Tuscanini gnocchi and cook according to package instructions (usually two to three minutes or until they float to the top).

Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until it becomes translucent, about three to four minutes.

Add the minced garlic and cook for another one to two minutes until fragrant.

Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about five to seven minutes.

Add the diced smoked turkey and cook for an additional two to three minutes, stirring occasionally.

Pour in the beef stock and bring the mixture to a simmer.

Let it cook for about five minutes to allow the flavors to meld together.

Add the cooked gnocchi to the skillet and toss to coat them in the sauce.

Cook for an additional two to three minutes until the gnocchi are heated through and the sauce has thickened slightly.

Season with salt and pepper to taste.