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
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
Ingredients
- 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
Instructions
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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.
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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.
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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.
Nice!