Creamy Mushroom Gnocchi with Blue Cheese
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Stay in for dinner tonight — this quick recipe for mushroom gnocchi is a comforting pasta dinner, with potato gnocchi in a creamy blue cheese sauce. It’s so delicious and cooks in one pan!
You can’t beat the convenience of prepared gnocchi recipes to cure hunger cravings fast. In this one-pan gnocchi recipe, tender potato dumplings are the star. It’s one of my favorite satisfying gnocchi dinners you can make.
The gnocchi are covered in a quick, creamy sauce laced with garlicky mushrooms, thyme and savory blue cheese. This is a pasta meal that’s so comforting at the end of a long day, and it’s all ready to eat in about 30 minutes.
It’s also a deal breaker on those nights when thought of grabbing a restaurant meal threatens to sabotage your plans to cook at home.
I love the heartiness that mushrooms deliver. They’re a satisfying substitute for meat in meaty-tasting mushroom pasta sauces.
While making homemade gnocchi from scratch isn’t really difficult, it’s for sure a project you’ll enjoy more when time isn’t a major factor, like on a weekend or leisurely day off.
Everyone in my house LOVES gnocchi (and actually making them, too). But when I’m crunched for time during most days of the week I turn to the packages of gnocchi my grocery store stocks I turn into sheet-pan gnocchi dinner or a one-pan meal.
About the ingredients
- Gnocchi: One package of shelf stable gnocchi that come vacuum-sealed. They don’t have to be boiled to make this easy recipe. They will cook to tender perfection in just a few minutes, after pan-frying and mingling in the pan with the mushrooms and sauce, which is a huge timesaver. If you have fresh or frozen gnocchi, boil them for about 30 seconds before draining and proceeding with the recipe.
- Mushrooms: I made this with a mixture of white button mushrooms and portobellos, but any mushroom you use in mushroom recipes, such as cremini, baby bellas or oyster mushrooms, can be used.
- Blue cheese: Mild blue cheese with a creamy texture makes a delicious sauce. Some of my favorites for this recipe include Bleu D’Auvergne, Stilton, Saint Agur or Maytag, which can be found in most supermarkets.
- Aromatics: Shallot (or red onion), garlic and thyme add a layer of flavor. If using dried herbs, reduce the amount by half as they taste more concentrated.
- Cream: Heavy whipping cream is my choice for a velvety textured sauce.
What to serve with gnocchi
- Serve the gnocchi with an arugula salad or side of quickly-sauteed broccoli.
- If you’re not vegetarian and want to make this an even heartier dish, add a big handful of crumbled cooked bacon or crispy prosciutto to the pan at the end of cooking.
Mushroom Gnocchi with Blue Cheese Sauce
Ingredients
- 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
Equipment
Instructions
- Put the oil and the mushrooms in a large (12-inch) nonstick skillet over medium-high heat.
- Cook undisturbed until the mushrooms begin to release their liquid, about 3-4 minutes. Add ½ teaspoon salt and black pepper to taste, stirring the mushrooms around the pan. Continue cooking until they're softened and begin to take on some color, about 5 minutes.
- Stir in the shallot, garlic and thyme and cook for a minute or until the garlic is fragrant. Add the gnocchi and fry for one minute, stirring to coat with the oil.
- Add the wine or broth to the pan and boil for 30 seconds. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.
- Remove from the heat and stir in the blue cheese, Parmesan and parsley. Taste for seasoning and add more salt and pepper to taste. Serve hot.
Notes
- If you’re using frozen gnocchi, drop in boiling water for 30 seconds. Drain and proceed with recipe.
- Check your supermarket’s specialty cheese section for a mild blue cheese with a creamy texture. Some of my favorites for this recipe include Bleu D’Auvergne, Stilton, Saint Agur or Maytag.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Could I use homemade gnocchi in this recipe? Would it require any adaptation?
Hi there – You can use homemade gnocchi for sure!
This was excellent and decadent. Crispy prosciutto was a nice touch!
Very good. Rich but very good! Thanks!
Hi can i make this in
advance
Hi Monica – You can make it in advance. Keep refrigerated 1-3 days. When you reheat, add a tiny bit more liquid (veggie stock + cream) because the gnocchi will absorb the sauce as it cools.
Loved it! Quick, easy and delicious.
Followed it and loved it. Added extra dried mushroom mix from Costco. Made homemade gnocchi for extra fun (4 med potatoes, 2c flour, 2 eggs, salt… oiled and pan fried in butter and topped with the sauce). Thanks for inspiration and perfect flavors!
Wow – 5 stars to you for making homemade gnocchi! So glad you enjoyed.
Loved this recipe!! It was perfect. I didn’t have enough mushrooms , my mistake. I made exactly as written. We loved it! Thank you
Wow. Your recipe “inspired” dinner. I had to make some changes due to not having a few things on hand and it’s snowing outside… I wasn’t going out and wanted to use what I had on hand. It was great! I used white and crimini mushrooms, yellow onion instead of shallot, half and half instead of heavy cream and gorgonzola. The gorgonzola was purchased by mistake and given to me…. a 1/4 wheel of gogonzola (that’s a lot). I ended up looking online for a recipe where I could use a good part of it. Easy to follow and make and was delicious.
You got creative – love what you did with the recipe!
I added bacon (bc why not?!), used water in place of stock and skipped the parsely. Delish!
Sounds fantastic!
So delicious and rich! Made it for guests and they were blown away! Thank you for a wonderful recipe.
This is one of the best white sauce recipes I’ve had! Simple but surprisingly delicious.
Just Awesome
So delicious! Missed the ‘chop the mushrooms’ step. I wanted a recipe that incorporated blue cheese & this one did not disappoint. It’s cheesy, creamy, and rich. 25/08/2020
Just made this, absolutely incredible!!
I love gnocchi, this is the perfect weeknight meal!