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How to Cook Store-bought Gnocchi | Gnocchi with Mushrooms, Cherry Tomatoes and Baby Kale

Store-Bought Gnocchi Recipe (with mushrooms + tomatoes)

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  • Author: Alexandra Shytsman
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian


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


  1. Bring a medium pot of 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 mushrooms and cook until golden brown, stirring occasionally, about 8 minutes.
  3. 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.
  4. 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.
  5. 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