It’s been over one week of my new life in Syracuse, and if you get my newsletter, you already know that I survived the move and things are going a-okay so far. First off, we love our new house, which has a backyard and a washer-drier (luxuries for city folk like us); we’ve already planted a small vegetable garden – and done several loads of free laundry, in case you were wondering. Turns out, it’s pretty nice to be away from city stresses like crowds and noise, and to be surrounded by trees and greenery on a daily basis. Touché, Central New York.
One of the best parts of cohabitating with Rene again is getting to make dinner together, which is a lot more fun than eating carrots and hummus alone at the kitchen counter and calling it a meal. On our first suburban grocery shopping trip, I picked up a package of Wegman’s brand gnocchi and was surprised to find is was a pretty ‘clean’ product, free of weird ingredients and chemicals. I dropped it in our cart with no specific plans for its use and kept moving. Later that week, I sauteed some cremini mushrooms and baby kale (two fridge staples I always have) with some farmers market tomatoes, which turned into a fantastic sauce for the storebought gnocchi. Thanks to this shortcut from the store, we had a delicious and healthy dinner full of summery Italian flavors ready in under 20 minutes.
If you’re a novice chef, you may be at a loss for how to cook store bought gnocchi. What’s great about this prepared shortcut ingredient is that it’s the perfect vessel for all types of seasonal vegetables, leftover greens and herbs, various sauces, and basically anything else you may have in your fridge.
What’s your favorite way to prepare gnocchi?
- Sea salt + freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- Pinch of red pepper flakes
- 8 ounces cremini mushrooms, cleaned, trimmed and thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 medium garlic clove, minced
- 3 generous handfuls of baby kale
- 2 teaspoons white miso, dissolved in about 1 tablespoon of water
- 1 16-ounce package of store bought fresh gnocchi
- 1 tablespoon minced parsley
- Bring a medium pot of salted water to a boil for the gnocchi.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the red pepper flakes and cook for 30 seconds. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown. Reduce the heat to low, and add the tomatoes and garlic. Season with pinches of salt and pepper and cook for a few minutes, until the tomatoes start to release their juices.
- Boil the gnocchi according to package directions (usually 1 to 2 minutes, if gnocchi is not frozen). Drain, reserving about ¼ cup of the cooking water.
- Immediately add the hot gnocchi to the skillet with the vegetables, along with the kale, dissolved miso, the remaining tablespoon of oil, and the reserved cooking water. Gently toss the mixture with a wooden spatula and cook just until the kale is wilted, about 1 minute. Turn the heat off, garnish with parsley and freshly ground pepper, and serve immediately.