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Stay in for dinner tonight — make this quick recipe for mushroom 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 to cure hunger cravings. In this one-pan gnocchi recipe, 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.
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.
Ingredients needed for the recipe
- 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.
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
- 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.