Pre-packaged gnocchi can either be found fresh in the refrigerated section, frozen in the freezer section, or dried on the shelf with other pastas.  I recommend fresh gnocchi as my first choice followed by frozen gnocchi. That being said, I have also used dried gnocchi when they were all that was available and they still turned out tasty in this soup – so essentially, any type of gnocchi will work for this recipe! If using frozen gnocchi, do not thaw them first.  Simply add your frozen gnocchi directly to the soup.  If allowed to thaw first, they will turn into soggy mashed potatoes.