Stay in for dinner tonight — make this quick, one-pan recipe for potato gnocchi in a creamy mushroom and blue cheese sauce. It’s so delicious!
You can’t beat the convenience of store-bought gnocchi to cure hunger cravings.
In this one-pan recipe, the tender potato dumplings are the star of a deliciously satisfying dinner you can make in no time.
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.
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.
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.
The gnocchi that come vacuum-packed in shelf stable packages don’t have to be 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 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.
What to serve with gnocchi
Serve the gnocchi with a leafy green salad.
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.
Mushroom Gnocchi with Blue Cheese Sauce
- 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
- 1/2 cup (80 g) thinly sliced shallot or red onion
- 2 garlic cloves, thinly sliced
- 2 tablespoons chopped fresh thyme, or 1 teaspoon dried
- 1/4 cup (60 ml) dry white wine, vegetable stock or water
- 1/2 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
- 1/4 cup (15 g) chopped fresh Italian parsley
- 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, then add 1/2 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, stock or water to the pan and let it bubble for 15 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 add the cheeses and parsley. Taste for seasoning and add more salt and pepper to taste. Serve hot.
- 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.