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Gnocchi with mushrooms & blue cheese 2016

Gnocchi with mushrooms & blue cheese

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A star rating of 4.1 out of 5.178 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal471
fat15g
saturates8g
carbs63g
sugars8g
fibre8g
protein16g
salt2.7g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2016

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Overall rating

A star rating of 4.1 out of 5.178 ratings
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