Soft goat’s cheese will also work well in this gnocchi recipe if you prefer it to blue. Vegetarians should check the label.
2 x 400g packs fresh gnocchi
1 tbsp olive oil
knob of butter
1 large onion, roughly chopped
500g small Forestière or Portobello mushrooms, sliced
2 large garlic cloves, chopped
150g pack creamy blue cheese (we used Danish blue)
small pack parsley, chopped
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.
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.
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.