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In a Dutch oven or large pot, heat olive oil.
Add carrots, onion and celery and cook until they start to soften.
Now add garlic, turkey, salt and pepper - brown meat and break it up with a wooden spoon or spatula, getting smaller pieces in the stew.
Sprinkle the flour over the mixture and cook, stirring.
Once that is mixed in add tomato paste, chicken broth, Worcestershire sauce, rosemary and thyme. Stir well.
Bring to a low boil and immediately reduce heat to simmer.
Cover and let flavors meld, about 10 minutes.
Stir in gnocchi, corn and peas, cook uncovered according to gnocchi package directions (usually 4 minutes or under).