Stay in for dinner — make this quick, one-pan recipe for potato gnocchi in a creamy mushroom and blue cheese sauce. So delicious!
In this recipe, the tender potato dumplings are the star of a deliciously satisfying dinner you can make in one pan.
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 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.
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.
- 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
- 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.
Amount Per Serving: Calories: 365 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 57mg Sodium: 381mg Carbohydrates: 40g Fiber: 4g Sugar: 5g Protein: 11g