Gnocchi with Mushrooms, Cherry Tomatoes and Baby Kale

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Lunch, Dinner
  • Cuisine: Italian, Vegetarian


If you’re a novice chef, you may be at a loss for how to cook store bought gnocchi. Here’s an easy way to dress up this shortcut ingredient. This recipe calls for miso to add umami to the dish; if you don’t have miso, leave it out and finish the dish with a sprinkling of grated Parmesan instead.


  • 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


  1. Bring a medium pot of salted water to a boil for the gnocchi.
  2. 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.
  3. Boil the gnocchi according to package directions (usually 1 to 2 minutes, if gnocchi is not frozen). Drain, reserving about ΒΌ cup of the cooking water.
  4. 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.