Blue Cheese and Mushroom Gnocchi
Blue Cheese and Mushroom Gnocchi



  • 2 x 400g packs of gnocchi
  • 1 tbsp olive oil
  • 1 chopped onion
  • Knob of butter
  • 500g portobello mushrooms, sliced
  • 2 garlic cloves, chopped
  • 150g blue cheese
  • Small handful of parsley, chopped
  • Cook the gnocchi to packet instructions in boiling salted water and drain. Meanwhile, heat the oil in a frying pan and cook the onion and mushrooms for 5-6 mins to soften. Add the garlic, cook for 2 mins more, stir in the cooked gnocchi, then scatter over the blue cheese and parsley. Serve immediately.
10 mins
4 serving
This recipe pairs perfectly with the Andeluna '1300' Malbec 2020 from Mendoza, Argentina.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box