Creamy Boursin Gnocchi (Printable Version)
Tender gnocchi cooked in a rich Boursin cheese and mushroom sauce with garlic and herbs.
# What You'll Need:
→ Fats
01 -
1 tablespoon olive oil
02 -
2 tablespoons butter
→ Vegetables and Aromatics
03 -
1/2 medium onion, chopped
04 -
8 ounces cremini mushrooms, sliced
05 -
2-3 cloves garlic, minced
→ Liquids
06 -
3/4 cup chicken broth or vegetable broth
07 -
1/2 cup heavy cream
→ Pasta
08 -
1 pound uncooked potato gnocchi
→ Dairy
09 -
5.2 ounces Boursin cheese, softened
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
Fresh chopped parsley, optional
# Step-by-Step Guide:
01 -
Heat olive oil and butter in a deep skillet over medium-high heat until butter melts. Add chopped onion and cook for 4 minutes.
02 -
Add sliced cremini mushrooms to the skillet and sauté for 5 minutes, stirring occasionally.
03 -
Lower heat to medium, add minced garlic, and cook for 30 seconds while stirring.
04 -
Pour in broth and heavy cream, then add uncooked gnocchi. Stir to combine and bring to a simmer.
05 -
Simmer uncovered, stirring frequently, until the gnocchi is soft and the sauce thickens, approximately 7 minutes. Adjust heat as needed to maintain a gentle simmer.
06 -
Remove skillet from heat, stir in softened Boursin cheese until melted and incorporated. Season with salt and pepper to taste, garnish with fresh parsley if desired.
# Additional Notes:
01 -
Reduce heat if sauce bubbles vigorously to prevent scorching.