Spicy Asian-Inspired Gnocchi Soup

Serving Size:  2-3


12 oz. Pappardelle's Potato Gnocchi
1 small bunch green onions, white ends separated
1 tablespoon sesame oil
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
6 cups chicken or vegetable stock
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons Sriracha sauce
3 large carrots, peeled, julienned
4 oz. shitake mushrooms, cleaned
2 bunches bok choy, ends removed, thinly sliced
3 small radishes, ends removed, thinly sliced
3 tablespoons fresh cilantro, stems removed, minced
2 limes, sliced into wedges.


  1. Prepare all of the vegetables according to recipe. Thinly slice the white ends of the green onions and discard the roots. Then, thinly slice the green part of the green onions for a garnish and reserve.
  2. Heat sesame oil in a large sauce pot over medium-high heat. Sauté the white parts of the green onion until translucent. Add garlic and ginger and sauté for 1 minute more. Add chicken stock, soy sauce, rice wine vinegar, and Sriracha and bring to a boil.
  3. Add the carrots and mushroom to the boiling liquid and lightly boil 4 mins. Add gnocchi and continue cooking for 2-3 minutes. Turn off heat. Squeeze the juice from 2 lime wedges into the pot and add the bok choy, radishes, and reserved green onion slices.
  4. Serve immediately with extra vegetables of choice over top and garnish with fresh cilantro and lime wedges. Enjoy!