Gnocchi with mushrooms & blue cheese
Soft goat’s cheese will also work well in this gnocchi recipe if you prefer it to blue. Vegetarians should check the label.
Ingredients
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
Method
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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.
