This restaurant-quality one pan Boursin gnocchi recipe has the ultimate rich and creamy sauce along with tender mushrooms! It's ready in just 30 minutes for a gourmet treat at home.
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.
Tips for success
- Could I use homemade gnocchi instead? I don't recommend it for the one-pan cooking method since it's generally far more delicate than the shelf stable kind.
- Do I have to cook the gnocchi first? Nope! The beauty of this recipe is that it cooks right in the sauce, making cleanup way easier. The starch it releases during the cooking process actually is what thickens up the sauce.
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.
What to serve with creamy Boursin gnocchi
- If you're serving it as a main course, a side salad is the perfect fresh complement. Try my Homemade Italian Dressing.
- Another great option to pair it with is breadsticks or a big slice of Cheesy Garlic Bread.
- Or use it as a side dish with any main course from Chicken Milanese to my Pan Seared Salmon so that it'll feed up to 6 people.
Leftovers and storage
- Leftovers of this Boursin and mushroom gnocchi will last for a few days in an airtight container in the fridge. You may need to add a splash or broth or cream to the leftovers if the sauce is too thick, however.
- Warm leftovers slowly over a low heat in a covered saucepan or in 30 second intervals in the microwave, stirring often.
- I don't recommend freezing this recipe.
I really enjoyed creating this easy gnocchi recipe with Boursin, and I hope you love it as well! Drop a comment below with a review or any questions, or tag me #saltandlavender on Instagram.
Creamy Boursin Gnocchi
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 7 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
- Add the oil and butter to a deep skillet over medium-high heat. Once the butter has melted, sauté the onion for 4 minutes.
- Add in the mushrooms and cook for 5 minutes, stirring occasionally.
- Reduce the heat to medium, then stir in the garlic and cook for 30 seconds.
- 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.
- 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.
- Serves 4 as a main course (it's quite rich) so I recommend serving it with something like a salad. It'll feed up to 6 as a side.
- With a one pan method such as this one, cooking times may vary as every pan/stove is different, so use your discretion as needed.
- The gnocchi releases starch to thicken the sauce as it cooks. No need to pre-cook the gnocchi!
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.