Creamy Mushroom Gnocchi with Blue Cheese Recipe

Tonight, have dinner at home! This gnocchi in a creamy blue cheese mushroom sauce tastes like it came from a diner. In 30 minutes, this tasty main dish cooks in one pan.

– 2 tablespoons extra-virgin olive oil – ▢10 ounces (285 g) white button mushrooms, quartered – ▢2 portobello mushroom caps, 6 ounces, chopped – ▢Kosher salt and freshly ground black pepper – ▢½ cup (80 g) thinly sliced shallot or red onion – ▢2 garlic cloves, thinly sliced – ▢2 tablespoons chopped fresh thyme, or 1 teaspoon dried – ▢¼ cup (60 ml) vegetable broth, or dry white wine – ▢½ cup (120 ml) heavy cream – ▢1 pound (450 g) store-bought potato gnocchi – ▢3 ounces (85 g) mild blue cheese*, crumbled – ▢2 tablespoons grated Parmesan cheese – ▢2 tablespoons (15 g) chopped parsley

INGREDIENTS

In a large (12-inch) nonstick pan set over medium-high heat, add the oil and the mushrooms.

INSTRUCTIONS

STEP 1

Leave the food to cook for about 3–4 minutes, or until the mushrooms start to lose their liquid. 

STEP 2

To taste, add ½ teaspoon of salt and black pepper and move the mushrooms around in the pan. For another five minutes or so, keep cooking them until they get soft and start to turn color.

STEP 3

Add the garlic, onion, and thyme, and stir them in. Cook for one minute, or until the garlic smells good. Add the gnocchi and stir them around in the oil for one minute.

STEP 4

Bring the pan to a boil and add the wine or broth. Add the cream and bring to a slow boil. Turn the heat down to medium, cover, and cook for five minutes.

STEP 5

Take it off the heat and add the parsley, blue cheese, and Parmesan. Join them together. Add more salt and pepper if you think it needs it. Warm up and serve.

STEP 6

Delicious Creamy Lemon Pasta Recipe 

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