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.

Nutritional Information per serving

Print Recipe

Gnocchi with Mushrooms & Blue Cheese Yum

Course

Main Dish

Cuisine

Gnocchi, Italian, Vegetarian

Prep Time

10 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

• 2 x 400g packs fresh gnocchi
• 1 tbsp olive oil
• Knob of butter
• 1 large onion chopped
• 500 g small Portobello mushrooms sliced
• 2 large garlic cloves chopped
• 150 g pack creamy blue cheese I prefer Danish blue
• small pack parsley

Course Main Dish Cuisine Gnocchi, Italian, Vegetarian Prep Time 10 Minutes Cook Time 10 Minutes Servings People Ingredients 2 x 400g packs fresh gnocchi 1 tbsp olive oil Knob of butter 1 large onion chopped 500 g small Portobello mushrooms sliced 2 large garlic cloves chopped 150 g pack creamy blue cheese I prefer Danish blue small pack parsley

Instructions

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.