Dinner for 2: Gnocchi with Mushrooms, Cherry Tomatoes and Baby Kale (2024)

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.

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.