Mushroom Gnocchi with Blue Cheese Sauce
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.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 497kcalCarbohydrates: 53gProtein: 15gFat: 26gSodium: 694mgFiber: 5gSugar: 6g
