CookingLight diet CookingLight diet
Kelsey Hansen
Active Time
50 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 1 1/4 cup)

Perfectly tender and fluffy, potato-based gnocchi (mini Italian dumplings) are the perfect way to use up leftover mashed potatoes. This comforting brothy soup gets a boost from spring vegetables and herbs; it would be extra delicious with asparagus or snow peas. Change it up to match the seasons—you can also use leftover mashed sweet potatoes to make the dumplings.

How to Make It

Step 1

Stir together mashed potatoes, flour, and egg in a medium bowl until combined. Turn mixture out onto a floured cutting board; form 2 (1/2-inch-thick) logs. Cut logs into 24 pieces; press each piece gently with a fork to create ridges. Chill 10 minutes.

Step 2

Heat olive oil in a Dutch oven over medium-high. Add onion, carrots, celery, and garlic. Cook, stirring often, until fragrant, 3 to 4 minutes. Sprinkle with oregano, salt, and pepper. Add chicken stock and 2 cups water, and bring to a boil over medium-high. Cook until vegetables are just tender, 5 to 6 minutes. Add green beans and chilled gnocchi, and cook until beans are tender and gnocchi is cooked and rises to top of soup, 3 to 4 minutes.

Step 3

Heat a nonstick skillet over medium-high. Add prosciutto, and cook, stirring often, until crispy, 3 to 4 minutes.

Step 4

Divide soup among 4 bowls, and top with crispy prosciutto. Garnish with parsley and radishes.

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