Mushroom Gnocchi with Blue Cheese Sauce

4 servings

25 min

Pan-fried gnocchi with sautéed mushrooms, shallots and garlic in a cream sauce finished with melted blue cheese and Parmesan.

prepPreheat a large 12-inch nonstick skillet over medium-high heat
2 tablespoons extra-virgin olive oil	Cook mushrooms until softened, 8–9 min	Add shallot, garlic & thyme, cook 1 min	Add broth, boil 30 sec; pour in cream	Add gnocchi, cover & simmer medium, 5 min	Remove from heat, stir in blue cheese, Parmesan & parsley
10 oz / 280 g white button mushrooms, quartered
2 portobello mushroom caps (6 oz / 170 g), chopped
Kosher salt and freshly ground black pepper
½ cup / 60 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 oz / 85 g mild blue cheese, crumbled
2 tablespoons grated Parmesan cheese
2 tablespoons chopped parsley

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