Gnocchi with Mushroom Gorgonzola Cream Sauce

If you are a lover of stinky cheese, like Gorgonzola  you are going to love this dish !  The taste is not too intense  but you can definitely taste it.   Creamy, robust flavor and absolutely delicious. Just try it.  I serve this with sliced rib eye steaks.

1 package of gnocchi pasta, about 16oz or 1 lb.  You can make your own.. it is simple to do.  If you are short on time, packaged gnocchi is just as good.

1 shallot, about plum size or ½ of onion

2 TB butter,

2 Tb Olive oil

1 package of mushrooms, sliced. ( I used white button and baby bella mushrooms, you can use your favorite)

1 TB garlic, chopped

½ cup chicken stock,

½ cup cream

1/2 cup of fresh parmesan cheese ( or romano, asiago)

1 tsp crack black pepper

1 - 4 or 5oz container of crumbled gorgonzola cheese- Use it all.

HOW TO :

Bring a pot of salted water to a boil. Add package of gnocchi.  Cook according to directions.

In a pan, with butter and olive oil, add the shallots, sautee about 1 minute, then add the mushrooms. You made have to add a little more olive oil. Sautee about 3-4 minutes until the mushrooms start to slightly brown. Add the garlic

To the same pan, add chicken stock and the cream. Stir to blend.

Add the parmesan cheese to the pan... stir, the sauce will become thicker.

Add pepper, parsley and the Gorgonzola cheese. Blend until the Gorgonzola has melted.

 

Add the cooked gnocchi

 

 

** I added another generous tablespoon of butter at the end and stirred it in.  Everything is better with butter.  Please don't substitute low fat milk for the cream, or margarine for the butter or low fat cheese. Live a little.

Enjoy Every Bite !