Mushroom Gnocchi with Blue Cheese Sauce

Name: Mushroom Gnocchi with Blue Cheese Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 10 ounces white button mushrooms (quartered); 2 portobello mushroom caps (6 ounces, chopped); Kosher salt and freshly ground black pepper; 1/2 cup thinly sliced shallot or red onion; 2 garlic cloves (thinly sliced); 2 tablespoons chopped fresh thyme (or 1 teaspoon dried); 1/4 cup dry white wine (vegetable stock or water); 1/2 cup heavy cream; 1 pound store-bought potato gnocchi; 3 ounces mild blue cheese* ( crumbled); 2 tablespoons grated Parmesan cheese; 1/4 cup chopped fresh Italian parsley

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Karen Tedesco

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Instructions

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Step 1

Put the oil and the mushrooms in a large (12-inch) nonstick skillet over medium-high heat.

Step 2

Cook undisturbed until the mushrooms begin to release their liquid, then add 1/2 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.

Step 3

Stir in the shallot, garlic and thyme and cook for a minute or until the garlic is fragrant.

Step 4

Add the gnocchi and fry for one minute, stirring to coat with the oil.

Step 5

Add the wine, stock or water to the pan and let it bubble for 15 seconds. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.

Step 6

Remove from the heat and add the cheeses and parsley. Taste for seasoning and add more salt and pepper to taste. Serve hot.

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