Creamy Boursin Gnocchi Mushrooms

Creamy Boursin Gnocchi is my go-to when I need a comforting dinner that still feels a little special. The creamy sauce hugs each pillowy gnocchi while mushrooms and garlic fill the house with the best aroma. It is an easy one-pan meal that always gets requests for seconds on busy nights or when I want a dish that wows without fuss.

I tried this on a rainy day with friends over and the whole skillet was polished off in minutes. Even my most picky eaters ask for this again and again because the sauce is just that irresistible.

Ingredients

• Olive oil: gives gentle richness and helps onions caramelize. Choose a fruity one for extra flavor.
• Butter: brings creamy notes and helps mushrooms brown beautifully. Use real butter for best results.
• Onion: forms the savory base. Pick a firm onion that feels heavy for its size.
• Cremini mushrooms: add earthiness. Look for brown caps that are dry not slimy.
• Garlic: brings fragrant depth. Use fresh cloves for boldest taste.
• Chicken broth or vegetable broth: builds up savory layers. Go for low sodium if you want more control over seasoning.
• Heavy cream: creates silky luxury. Use full fat for a luscious texture.
• Potato gnocchi: delivers fluffiness and soaks up sauce. Fresh gnocchi cooks fast and stays pillowy.
• Boursin cheese: makes the sauce tangy and herby. Leave it out at room temperature so it melts easily.
• Salt and pepper: balance everything. Always season to taste at the end.
• Fresh parsley: adds a pop of color and garden flavor if you want a pretty finish.

Step-by-Step Instructions

Warm the Base:

Add olive oil and butter to a deep skillet on medium-high heat. Wait until the butter foams and melts completely so both fats coat the pan for even sautéing.

Sauté the Onion:

Add chopped onion and cook for four full minutes. Stir occasionally to make sure the onions sweat and soften without browning. This slow sweating coaxes sweetness and removes any sharp edge.

Brown the Mushrooms:

Tip in the sliced cremini mushrooms and toss to coat in the fat. Cook for five minutes, stirring a few times. The mushrooms should shrink and develop golden edges for a savory base.

Perfume with Garlic:

Lower the heat to medium. Scatter in the minced garlic and stir constantly for about thirty seconds. The garlic should smell fragrant but not turn brown.

Simmer with Broth and Cream:

Pour in the chicken or vegetable broth and the heavy cream. Scatter in the uncooked gnocchi. Stir everything so the gnocchi are coated and not sticking together. Wait for the liquid to start bubbling gently around the edges.

Cook the Gnocchi:

Let the dish simmer uncovered for about seven minutes. Stir often to keep the gnocchi from sticking to the bottom as they cook and soak up the sauce. The liquid will thicken and reduce until it clings to the gnocchi.

Finish with Boursin:

Turn off the heat. Add the softened Boursin cheese to the pan and gently fold it in until it melts and the sauce becomes extra creamy. Taste and add salt and pepper as needed.

Serve and Garnish:

Spoon into bowls and toss on fresh parsley if you like color and a burst of freshness.

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This recipe lets me appreciate how the soft gnocchi take on every bit of the herby cheese sauce. When I make this for family movie night the smell alone means everyone asks when dinner is ready.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. If the sauce thickens after chilling just add a splash of cream or broth when reheating. Reheat gently over low heat to keep the sauce smooth.

Ingredient Substitutions

You can swap cremini mushrooms for white button or even portobello if you like a meatier texture. If you are out of heavy cream try half and half and simmer a minute or two longer to thicken. Any herbed soft cheese can be used if Boursin is not available but Boursin’s garlic and herbs bring a magic touch.

Serving Suggestions

Creamy Boursin Gnocchi is delicious on its own but you can plate it with a crisp green salad or roasted vegetables for extra balance. Add grilled chicken or shrimp for more protein. A sprinkle of grated parmesan or toasted nuts on top creates crunchy contrast.

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Cultural Context

Gnocchi comes from Northern Italy and pairs well with creamy sauces because the soft potato base drinks in flavors. Boursin cheese is a French invention that brings tang and herbs together for richness with very little effort.

Frequently Asked Questions

→ Can I use a different type of gnocchi?

Yes, any store-bought or homemade potato gnocchi works. Just adjust the cooking time if using fresh or frozen versions.

→ Is Boursin cheese necessary, or are there alternatives?

Boursin adds herby creaminess, but soft herbed cheese or cream cheese with fresh herbs can substitute if desired.

→ How can I make the dish vegetarian?

Swap chicken broth for vegetable broth. All other ingredients are naturally vegetarian-friendly.

→ What protein can be added for a heartier meal?

Try adding cooked chicken, sausage, or even white beans for protein. Stir them in before finishing with Boursin.

→ How should leftovers be stored and reheated?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or broth.