Name: One-Pan Potato Gnocchi with Mushrooms and Blue Cheese Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6 servings
Cuisine: vegetarian/pasta
Ingredients: 2 tablespoons extra-virgin olive oil; 10 ounces white button mushrooms, quartered; 2 portobello mushroom caps (6 ounces), chopped; Kosher salt and freshly ground black pepper; 1/2 cup thinly sliced shallot or red onion; 2 garlic cloves, thinly sliced; 2 tablespoons chopped fresh thyme (or 1 teaspoon dried); 1/4 cup dry white wine, vegetable stock or water; 1/2 cup heavy cream; 1 pound store-bought potato gnocchi; 3 ounces mild blue cheese* (see note below) crumbled; 2 tablespoons grated Parmesan cheese; 1/4 cup chopped fresh Italian parsley

Stay in for dinner tonight — make this one-pan recipe for tender potato gnocchi in a quick creamy mushroom and blue cheese sauce. So delicious!

You can’t beat the convenience of store-bought gnocchi to cure hunger cravings.

In this recipe, the tender potato dumplings are the star of a deliciously satisfying dinner you can make in one pan, tossed 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 can be ready in about 30 minutes.

It’s also a dealbreaker on those nights when thought of grabbing a restaurant meal threatens to sabotage your plans to cook at home.

Trust me, you won’t regret staying in and getting cozy with a bowl of these gnocchi instead.

I love the heartiness that mushrooms deliver and often depend on them to stand in for meat in vegetarian pasta recipes.

One of my most popular recipes — Pappardelle with Portobello Mushroom Ragu — is another super-satisfying plate you can make on the fly.

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.

How to make light and tender homemade potato gnocchi

Everyone in my house LOVES gnocchi (and actually making them, too).

However, when I’m crunched for time during most days of the week I turn to the packages of gnocchi my grocery store very thoughtfully stocks.

The gnocchi that come vacuum-packed in shelf stable packages don’t have to be pre-boiled to make this easy recipe.

Instead, 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 definite win.

If you’re lucky to find some fresh locally-made gnocchi in your market (or frozen ones), you’ll want to boil them for about 30 seconds before draining and proceeding with the recipe.

Serve the gnocchi with a leafy green salad. And, if you’re not vegetarian and want to make this an even heartier dish, add a big handful of crumbled cooked bacon or pancetta to the pan at the end of cooking.