In a sauté pan over medium heat, fry bacon until crispy. Add garlic and cook one minute longer.
Transfer bacon and any bacon fat to a slow cooker. Add turkey, onions, carrots, celery, basil, oregano, poultry seasoning, salt and pepper; stir to combine. Cover, and cook on high for 4 hours.
Remove turkey to cutting board and chop or shred. Return to slow cooker. Add cornstarch mixture, milk, cream and gnocchi. Cover and cook 45 minutes.
Stir in baby kale, cover cooker until kale is wilted about 2-3 minutes. Season with additional salt and pepper to taste.