Mushroom Gnocchi with Blue Cheese Sauce
25 min4 servings
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 |
| 280 g white button mushrooms, quartered | |||||
| 2 portobello mushroom caps (170 g), chopped | |||||
| Kosher salt and freshly ground black pepper | |||||
| 60 g thinly sliced shallot or red onion | |||||
| 2 garlic cloves, thinly sliced | |||||
| 2 tablespoons chopped fresh thyme (or 1 teaspoon dried) | |||||
| 60 ml vegetable broth (or dry white wine) | |||||
| 120 ml heavy cream | |||||
| 450 g store-bought potato gnocchi | |||||
| 85 g mild blue cheese, crumbled | |||||
| 2 tablespoons grated Parmesan cheese | |||||
| 2 tablespoons chopped parsley | |||||
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