Mushroom and blue cheese gnocchi
- Katy Greenwood
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.2 out of 5.224 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
-
small pack parsley
chopped
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Nutrition: per serving
-
kcal471
low
-
fat15g
-
saturates8g
-
carbs63g
-
sugars8g
-
fibre8g
-
protein16g
-
salt2.7g
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Method
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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.
Recipe from Good Food magazine, September 2016
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A star rating of 4.2 out of 5.224 ratings
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