Gnocchi with mushrooms & blue cheese 2016

Gnocchi with mushrooms & blue cheese

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(16 ratings)

Prep: 10 mins Cook: 10 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal471
  • fat15g
  • saturates8g
  • carbs63g
  • sugars8g
  • fibre8g
  • protein16g
  • salt2.7g
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  • 2 x 400g packs fresh gnocchi



    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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24th Sep, 2017
Tasty dish, I began by cooking onion, garlic, chilli's and parsley in the butter and then added tofu to the pan for it cook and soak up all the flavours. I then followed the rest of the recipe but added more herbs and it was a really good cheesy meal.
24th Aug, 2017
This is a yummy, filling very simple and quick recipe. Will definitely be it cooking again.
3rd Jul, 2017
We loved this - quick, easy and very tasty. My only tweak was to loosen the sauce with a couple of tablespoons creme fraiche to make it less 'claggy'. I served it up with a crisp green salad and the family was very happy. One for the recipe box.
10th Apr, 2017
I really enjoyed this and it was very quick to make. I'm thinking of doing it again with some smokey chorizo added and a little chilli for some extra flavour.
21st Mar, 2017
This was easy to make and tasted okay but there was a bit too much blue cheese in it for us. There's another good food recipie for blue cheese gnocchi which puts in creme fraiche so will try that next time with half the amount of cheese.
21st Oct, 2016
Agreed, very tasty and super-quick to make. A fab recipe when you've not got much time on your hands.
17th Oct, 2016
Fantastic! Wonderful flavour! We're not vegetarians but I thoroughly enjoyed this recipe
16th Oct, 2016
Sooooo good, will definitely have again
30th Sep, 2016
Quick, easy & delicious.
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