Mushroom Gnocchi with Blue Cheese Sauce

Cook undisturbed until the mushrooms begin to release their liquid, about 3-4 minutes. Add ½ teaspoon salt and black pepper to taste, stirring the mushrooms around the pan. Continue cooking until they're softened and begin to take on some color, about 5 minutes.

Stir in the shallot, garlic and thyme and cook for a minute or until the garlic is fragrant. Add the gnocchi and fry for one minute, stirring to coat with the oil.

Add the wine or broth to the pan and boil for 30 seconds. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.

Remove from the heat and stir in the blue cheese, Parmesan and parsley. Taste for seasoning and add more salt and pepper to taste. Serve hot.