Name: Store-Bought Gnocchi Recipe (with mushrooms + tomatoes)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil, divided; 8 ounces cremini mushrooms, thinly sliced *(see note below for substitutions); 1 cup grape or cherry tomatoes, halved*; 1 garlic clove, minced; Pinch of red pepper flakes; Fine sea salt and freshly ground black pepper, to taste; 3 generous handfuls of baby kale or spinach; 2 teaspoons white miso, dissolved in about 1 tablespoon of water*; One 16-ounce package fresh store-bought gnocchi; Chopped parsley or basil, for serving

Description

Need an idea for how to cook store bought gnocchi? Here’s an easy way to dress up this shortcut ingredient.

Ingredients

Scale

2 tablespoons extra virgin olive oil, divided
8 ounces cremini mushrooms, thinly sliced *(see note below for substitutions)
1 cup grape or cherry tomatoes, halved*
1 garlic clove, minced
Pinch of red pepper flakes
Fine sea salt and freshly ground black pepper, to taste
3 generous handfuls of baby kale or spinach
2 teaspoons white miso, dissolved in about 1 tablespoon of water*
One 16-ounce package fresh store-bought gnocchi
Chopped parsley or basil, for serving

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Instructions

Bring a medium pot of water to a boil for the gnocchi.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown, stirring occasionally, about 8 minutes.
Reduce the heat to low and add the tomatoes and 1 minced garlic clove. Season with pinches of salt, pepper, and red pepper flakes. Cook until the tomatoes collapse and get juicy, about 3 more minutes.
Boil the gnocchi according to package directions, being careful not to overcook them. Reserve about 1/4 cup of the starchy cooking water and drain.
Immediately transfer the hot gnocchi to the skillet with the vegetables, along with 3 handfuls of greens, the miso mixture, the remaining tablespoon of oil, and the reserved cooking water. Gently toss and cook just until the kale is wilted, about 1 minute more. Turn the heat off, garnish with herbs and freshly ground pepper, and serve immediately.

Notes

You can use any mushrooms you have, like white button, cremini, shiitake, or oyster.
Feel free to use vine or plum tomatoes instead – just chop them into small pieces.
Miso, the Japanese fermented soybean paste, adds umami (a savory taste) to this dish. If you don’t have miso, leave it out and finish the dish with a sprinkling of nutritional yeast or grated Parmesan instead.

Nutrition

Serving Size: 1/2 of the recipe
Calories: 635
Fiber: 6.7 g
Protein: 16.3 g
Cholesterol: 9 g