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Creamy Mushroom Gnocchi with Blue Cheese

4.91 from 64 community reviews

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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!

A skillet and wooden spoon holding creamy gnocchi with mushrooms and blue cheese, with linen napkin and grated cheese on the side.

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.

Gray speckled bowl full of creamy gnocchi with mushrooms and blue cheese, with a fork on the side.

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.

Gray speckled bowl and a skillet full of creamy gnocchi with mushrooms and blue cheese, with a fork on the side.
Creamy, cheesy gnocchi with mushrooms is a cozy and delicious 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.
Gray speckled bowl full of creamy gnocchi with mushrooms and blue cheese, with a fork on the side.

What to serve with gnocchi

Love mushrooms and pasta? One my most popular pasta and mushroom recipes —Pappardelle with Portobello Mushroom Ragu  — is another super-satisfying dinner you can make on the fly.

Mushroom Gnocchi with Blue Cheese Sauce

Karen Tedesco
Stay in for dinner tonight! Make this restaurant-worthy gnocchi in a creamy blue cheese mushroom sauce. This delicious main dish cooks in one pan in 30 minutes.
Print Pin
4.91 from 64 community reviews
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta
Cuisine vegetarian/pasta
Servings 4 servings


  • 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


  • 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.

Karen’s Notes and Tips

  • 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.


Calories: 497kcal | Carbohydrates: 53g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Sodium: 694mg | Potassium: 613mg | Fiber: 5g | Sugar: 6g | Vitamin A: 957IU | Vitamin C: 13mg | Calcium: 212mg | Iron: 6mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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  1. 5 stars
    Very good. Rich but very good! Thanks!

  2. Monica Lucas says:

    Hi can i make this in

    1. 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.

  3. 5 stars
    Loved it! Quick, easy and delicious.

  4. 5 stars
    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!

  5. Donna Grewe says:

    Loved this recipe!! It was perfect. I didn’t have enough mushrooms , my mistake. I made exactly as written. We loved it! Thank you

  6. 5 stars
    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.

  7. Cat Lewis says:

    5 stars
    I added bacon (bc why not?!), used water in place of stock and skipped the parsely. Delish!

  8. 5 stars
    So delicious and rich! Made it for guests and they were blown away! Thank you for a wonderful recipe.

  9. 5 stars
    This is one of the best white sauce recipes I’ve had! Simple but surprisingly delicious.

  10. Heather Andrews says:

    5 stars
    Just Awesome

  11. Audrey Osburn says:

    5 stars
    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

  12. Jodie Purvis says:

    5 stars
    Just made this, absolutely incredible!!