This recipe will leave you speechless with how simple, quick, and delicious it is. Especially if you use gnocchi or ready-to-cook gnocchi, which I tend to favour because full-on homemade gnocchi is one of my least favorite preparations. I'm having trouble getting it perfect, so if anyone has any tips for keeping the gnocchi recipe from killing me, please let me know.
Gnocchi can be substituted for any sort of short pasta, with equal success. The accompaniment is not negotiable, however, it does however allow for variations. You can use chanterelles, boletus, as an alternative to shiitake mushrooms and when it comes to cheese, I recommend going with a strong-flavored blue cheese. It is for this reason that the meal is so unique.
I am a cheese fanatic who enjoys everything from mild to strong. I don't mind any of them, and there's always a selection in my fridge. They're my mid-morning snack, mid-afternoon snack, and a must-have in my kitchen.
The gnocchi with mushrooms and blue cheese recipe here is simple to make and like many other pasta recipes, just requires a few basic and widely available ingredients to create a balanced, nutritious and tasty meal.
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 2
Ingredients:
200g ready-made gnocchi
1tbsp olive oil
small knob of butter
1⁄2 large onion, roughly chopped
150g shiitake mushrooms, sliced
1 garlic clove, chopped
75 grams blue cheese
large handful spinach, roughly chopped
Instructions:
1.Bring a large pan of water to the boil and cook the gnocchi following the packet instructions. When they float to the top of the pan, they are ready. Drain and set aside.
2. Meanwhile, heat the oil and butterm in a large lidded frying pan. Add the chopped onion and mushrooms and cook for 1 minute over a high heat, then turn down the heat to medium, put the lid on again and cook for a futher 5 minutes, stirring a few times.
3. Remove the lid and add the chopped garlic and cook for a further 1-2 minutes and then stir in the gnocchi. Scatter over blobs of the blue cheese and then scatter over the chopped parsley.