Need an idea for how to cook store-bought gnocchi? Read on for my tips and easy weeknight recipe (with mushrooms, tomatoes, and greens).
It’s been over one week of my new life here in Syracuse and if you get my newsletter, you already know I survived the move and things are going a-okay. First off, we love our new house, which has a backyard and a laundry room (luxuries for city folk like us). We’ve already planted a small garden and done several loads of free laundry, thanks very much.
Turns out, it’s pretty nice to be away from city crowds and noise, and to be surrounded by trees and greenery instead. Touché, Central New York.
On our first suburban grocery shopping trip, I picked up a packet of Wegmans fresh gnocchi and was surprised to find it was a pretty ‘clean’ product (no weird ingredients or chemicals). Later that week, I sautéed some mushrooms and baby kale with farmers market tomatoes, which turned into a fantastic sauce for the store bought gnocchi. Figured I’d share this weeknight meal idea with you!
How to Cook Store Bought Gnocchi
If you’re a novice chef, you may be at a loss for how to cook store-bought gnocchi. The great news is it’s extremely simple and this ingredient is very versatile.
- Pre-packaged gnocchi should be cooked in boiling water – just like any other pasta. Store-bought gnocchi is often quite salty. Be sure to look at your gnocchi package – if the nutrition facts show a high sodium content, hold off on salting the cooking water.
- Be sure to keep an eye on the gnocchi while it’s boiling, since they can overcook quickly and lose their shape.
- After your gnocchi is cooked and drained, you can toss it with any sauce and/or vegetables you want. Store bought gnocchi is great with marinara, pesto, bolognese ragu, sun-dried tomato sauce – and this tomato-mushroom sauce, of course.
Packaged Gnocchi Cooking Time
One question you may have is how long to cook the gnocchi for. Typically, it’s 2 to 5 minutes. The exact answer depends on the type you have: fresh, frozen, or dried. In my experience, fresh gnocchi (found in the refrigerated section of the store) cooks the quickest. (Refer to your gnocchi packet for the exact recommended cooking time.)
How to Make This Dish With Premade Gnocchi
Start by bringing a pot of water to a boil for the gnocchi. While you wait, sauté some sliced cremini mushrooms until they’re golden brown. Then add some chopped tomatoes to the skillet and cook for another few minutes, just until they’re juicy and collapsed.
Cook the gnocchi according to package directions and reserve some of the starchy cooking water before draining. Then add the drained gnocchi to the mushroom-tomato mixture, along with kale, miso, and starchy water. Continue cooking just until the kale is wilted – about 1 minute – and turn the heat off.
More Easy Dinners
- Vegan Poke Bowl with Zucchini
- Curried Chickpea Salad
- Vegan Sun-Dried Tomato Gnocchi
- Baked Tube Polenta with Creamy Mushrooms
If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full RecipePrint
Need an idea for how to cook store bought gnocchi? Here’s an easy way to dress up this shortcut ingredient.
- 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
- 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.
- 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.
- Serving Size: 1/2 of the recipe
- Calories: 635
- Fiber: 6.7 g
- Protein: 16.3 g
- Cholesterol: 9 g