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Creamy Goat Cheese Mushroom Gnocchi - Image 2

Creamy Goat Cheese Mushroom Gnocchi

This Creamy Goat Cheese Mushroom Gnocchi combines tender potato gnocchi with a rich, tangy goat cheese sauce and savory mushrooms for a quick and comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound gnocchi fresh or shelf-stable
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced, such as cremini or button
  • 2 cloves garlic minced
  • 1/2 cup chicken or vegetable broth
  • 4 ounces goat cheese softened
  • 1/4 cup heavy cream
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Measuring spoons and cups

Method
 

  1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the surface, about 2-4 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
  3. Add minced garlic to the skillet and cook for another minute until fragrant.
  4. Pour in the broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes.
  5. Reduce heat to low and stir in the goat cheese and heavy cream until the cheese is melted and the sauce is smooth.
  6. Add cooked gnocchi to the skillet, tossing to coat in the sauce. Stir in fresh thyme and season with salt and pepper to taste.
  7. Serve immediately, garnished with fresh parsley if desired.

Notes

Chef's Tips:
• For a lighter version, substitute half-and-half for the heavy cream.
• Avoid overcooking the gnocchi to prevent a mushy texture.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure gnocchi is cooked to the package's recommended time to avoid undercooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.