GNOCCHI tonight

THESE PILLOWY POTATO DUMPLINGS-AT THE READY IN YOUR FRIDGE OR PANTRY-ARE KEY TO AN IRRESISTIBLY DECADENT SOUP, A VEGGIE-FORWARD SHEET-PAN DINNER, OR A CREAMY SKILLET SUPPER.

Chicken Gnocchi Soup

START TO FINISH 45 minutes

1. In a 4- to 5-qt. pot heat oil and butter over medium. Add onion, celery, and carrots; cook until tender, about 5 minutes. Add garlic and flour; cook and stir 1 minute more.

2. Slowly whisk in half-and-half. Cook, stirring constantly, until thickened. Stir in next six ingredients (through pepper). Bring to boiling. Stir in gnocchi, chicken, and spinach. Cook, stirring occasionally, until gnocchi are tender, about 4 minutes. Top servings with Parmesan cheese.

Makes 6 servings.

PER SERVING 459 cal., 23 g fat (10 g sat.fat), 84 mg chol., 1,135 mg sodium, 41 g carb., 2 g fiber, 6 g sugars, 24 g pro.

Roasted Asparagus and Gnocchi

HANDS ON 15 minutes
ROAST 25 minutes at 425°F

1. Preheat oven to 425°F. In a large bowl combine gnocchi, chicken, asparagus, mushrooms, onion, 3 Tbsp. of the oil, the Italian seasoning, salt, and pepper. Toss to coat. Spread in a 15x10-inch baking pan.