Creamy Boursin Gnocchi

Why you’ll love it

If you’ve never cooked with it before, Boursin is a readily available herby soft cheese that’s incredibly versatile. It melts wonderfully, so we’re pairing it with pillowy gnocchi, garlic, and tender mushrooms to make all your comfort food dreams come true. It’s an easy recipe that’s sure to impress as a meatless main or decadent side dish that goes with many things.

With the number of Boursin recipes on here, I’m thinking of changing the name of the blog to Boursin & Lavender. 😉 I kid, but since you guys can’t get enough of this creamy cheese, I’m thrilled to come up with more hassle-free meals using it like this gnocchi that’s made all in one pan! Fewer dishes is always a good idea, right?

What you’ll need

• Olive oil and butter – for sautéing
• Onion and garlic – our tasty aromatics. I like sweet onions (Vidalia), and mincing garlic cloves with a garlic press makes it super easy. No peeling is necessary.
• Mushrooms – I chose cremini mushrooms. Sometimes they’re called baby bellas.
• Chicken broth – for another dimension of flavor. Use veggie broth if needed.
• Heavy cream – it adds a luxurious touch to the sauce
• Gnocchi – we’re using the shelf-stable potato gnocchi you’ll find in the dry pasta aisle
• Boursin cheese – it’s a mild French cream cheese. It’s buttery, a little salty, and creamy. I picked the Garlic and Fine Herbs one for this recipe.

How to make creamy Boursin gnocchi

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

In a skillet, add the oil and butter. Once melted, sauté the onion until softened. Add in the sliced mushrooms, and cook for about 5 minutes. Reduce the heat, then stir in the garlic.

Add the gnocchi, cream, and broth. Let it bubble, and cook until the gnocchi is tender, stirring every so often while the sauce thickens up. Stir in the Boursin, season with salt & pepper, and garnish with fresh parsley if desired.

Substitutions and variations

• A handful or two of fresh baby spinach can be added in towards the end of cooking time for some greens.
• Try replacing half the chicken/veg broth with dry white wine such as sauvignon blanc or pinot grigio for a fancy touch.
• You can throw in some leftover cooked chicken or shrimp right at the end to warm through to add a little more protein.
• While I suggest using the heavy cream for better texture and taste, you could get away with using half-and-half instead if desired.