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.
1 cup leftover mashed potatoes
1/2 cup (about 2 1/8 oz.) all-purpose flour
1 large egg, lightly beaten
1 tablespoon olive oil
1 cup chopped onion (from 1 onion)
1 cup chopped carrots (from 2 carrots)
1/2 cup sliced celery (from 1 stalk)
2 garlic cloves
1/2 teaspoon ground oregano
3/8 teaspoon table salt
1/4 teaspoon black pepper
4 cups no-salt-added chicken broth
2 cups water
1 1/2 cups fresh green beans, trimmed
2 ounces diced prosciutto
Chopped fresh flat-leaf parsley
Added sugars 0g
Calcium 9% DV
Potassium 14% DV
How to Make It
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.
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.
Heat a nonstick skillet over medium-high. Add prosciutto, and cook, stirring often, until crispy, 3 to 4 minutes.
Divide soup among 4 bowls, and top with crispy prosciutto. Garnish with parsley and radishes.
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