Gnocchi with mushrooms & blue cheese 2016

Gnocchi with mushrooms & blue cheese

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(97 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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27th Sep, 2019
Definitely needs a green veg to serve alongside, otherwise a bit rich. But quick and simple. Made it with a bit of blue cheese and a bit of camembert, leftovers from dinner party. Wouldn't use full 150g of cheese as that would definitely be too much.
koolk_2009's picture
25th Sep, 2019
Found this really tasty and very quick. I added some kale for more veggies and garlic and herb cream cheese for my blue cheese hating other half. I had blue cheese on mine, but overpowered the mushrooms a little.
blacklabs38's picture
18th Aug, 2019
I dont ike blue cheese in any form so decided to try with the boursin garlic and herb, which was a definite hit for me
Dagmara Myszus
5th Apr, 2019
Very quick, but flavourless. Next time I will add chorizo and maybe peas to add some flavour, colour and texture.
19th Feb, 2019
Fast and tasty. I added some peas as well which also helped add some colour.
4th Feb, 2019
very quick easy and tasty. Will definitely be making again. I did add a tbsp of creme fraiche and seasoning to taste worked a dream.
11th Jan, 2019
This is a really tasty dish. We used mild goats cheese instead of blue cheese and it made enough for three dinners. We did need to season with both salt and pepper at the end. We will definitely make this recipe again as it's lovely and really quick and easy to do.
2nd Jan, 2019
Quite flavoursome, I didn't use as much blue cheese as the recipe says as other people commented it was a bit over powering, and to keep it a little lower in fat. I bought some creme fraiche to make it a bit more sauce-y but actually didn't need it, found that leaving the lid on and cooking the onions and mushrooms drew out the liquid so adding the blue cheese creamed it up. Over all a pretty good quick easy mid week meal.
Emily Kemp's picture
Emily Kemp
6th Nov, 2018
This was delicious, although I followed the advice below to add some creme fraiche to cream it up. I don't think it would have worked as well without that addition. Top tip - add the fraiche!
Daniel Wright's picture
Daniel Wright
17th Sep, 2018
No good. The blue cheese completely dominates


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11th Dec, 2018
This is delicious and one of my favourite BBC quick vegetarian recipes. The Dell'Ugo gnocchi from Waitrose works really well. For an easy and quick way to mix it up, try adding chopped spring onions, spinach and chopped walnuts for texture.
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