Nhoque com cogumelos ao molho de queijo azul

Ingredientes

• 2 tablespoons extra-virgin olive oil
• 10 ounces white button mushrooms (quartered)
• 2 portobello mushroom caps (6 ounces, chopped)
• Kosher salt and freshly ground black pepper
• 1/2 cup thinly sliced shallot or red onion
• 2 garlic cloves (thinly sliced)
• 2 tablespoons chopped fresh thyme (or 1 teaspoon dried)
• 1/4 cup vegetable broth (or dry white wine)
• 1/2 cup heavy cream
• 1 pound store-bought potato gnocchi
• 3 ounces mild blue cheese* ( crumbled)
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped parsley

Modo de preparo

1. 1

   Put the oil and the mushrooms in a large (12-inch) nonstick skillet over medium-high heat.

2. 2

   Cook undisturbed until the mushrooms begin to release their liquid, about 3-4 minutes. Add ½ teaspoon salt and black pepper to taste, stirring the mushrooms around the pan. Continue cooking until they're softened and begin to take on some color, about 5 minutes.

3. 3

   Stir in the shallot, garlic and thyme and cook for a minute or until the garlic is fragrant. Add the gnocchi and fry for one minute, stirring to coat with the oil.

4. 4

   Add the wine or broth to the pan and boil for 30 seconds. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.

5. 5

   Remove from the heat and stir in the blue cheese, Parmesan and parsley. Taste for seasoning and add more salt and pepper to taste. Serve hot.