Gnocchi with mushrooms & blue cheese


5 from 1 vote

Gnocchi with mushrooms & blue cheese

Soft, creamy goat's cheese or a deliciously strong blue cheese both work well in this easy veggie supper that's on the table in just 20 minutes

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 471 kcal


  • 2x400 grams packs fresh gnocchi
  • 1 tbsp olive oil
  • 1 knb butter
  • 1 large onion roughly chopped
  • 500 grams Forestière or Portobello mushrooms sliced
  • 2 large garlic cloves chopped
  • 150 grams creamy blue cheese
  • 1 small pack parsley chopped


  1. Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.

  2. Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.

  3. Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

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