CALORIES: 220
PREP: 5 minutes
COOK: 15 minutes
Nut-Free
1 tbsp | butter |
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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 |
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.
Per serving | |
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Calories (kcal) | 220 |
Total Fat (g) | 14 |
Saturated fat (g) | 9 |
Cholesterol (mg) | 40 |
Sodium (mg) | 460 |
Total Carbohydrate (g) | 16 |
Total Sugars (g) | 2 |
Protein (g) | 8 |
Calcium (mg) | 147 |
Iron (mg) | 1 |
Potassium (mg) | 327 |
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