Gnocchis crémeux au Boursin

Ingrédients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 medium onion (chopped)
• 8 ounces cremini mushrooms (sliced)
• 2-3 cloves garlic (minced)
• 3/4 cup chicken broth or vegetable broth
• 1/2 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 5.2 oz/150g Boursin cheese (softened)
• Salt & pepper (to taste)
• For serving: fresh chopped parsley (optional, to taste)

Préparation

1. 1

   Add the oil and butter to a deep skillet over medium-high heat. Once the butter has melted, sauté the onion for 4 minutes.

2. 2

   Add in the mushrooms and cook for 5 minutes, stirring occasionally.

3. 3

   Reduce the heat to medium, then stir in the garlic and cook for 30 seconds.

4. 4

   Add in the broth, cream, and gnocchi, and give it a good stir. Once it starts to bubble, let it cook, uncovered, stirring fairly often, until the gnocchi has softened and the sauce has thickened considerably (about 7 minutes). You may need to reduce the heat if it's bubbling a lot.

5. 5

   Stir in the Boursin, then take the skillet off the heat and season with salt & pepper as needed and garnish with chopped parsley if using.