Ingredients

• 1 tbsp butter
• 2 cups quartered cremini mushrooms
• 1 shallot, diced
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 1/2 cup cream
• 1 lb gnocchi
• 4 oz crumbled blue cheese
• 2 tbsp chopped fresh parsley

Preparation

In a large skillet, melt the butter over medium-high heat. Add the mushrooms. Cook, stirring occasionally, until they have released their moisture and begin to brown, about 5 to 6 minutes. Add the shallot and garlic. Cook, stirring, until they become fragrant, for about 1 minute. Stir in the chicken broth and cream. Bring the mixture to a simmer and reduce the heat to medium-low. Stir in the gnocchi. Cover the skillet and continue to cook, stirring occasionally, until the gnocchi is cooked through, about 5 to 7 minutes. Add the blue cheese. Continue to cook, stirring, until the blue cheese is melted, about 1 minute.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.