This velvety Boursin gnocchi became a late-winter favorite in my kitchen the moment I paired store-bought potato gnocchi with that herbed, garlicky Boursin cheese. I first pulled this together on a rainy Thursday when the pantry was modest and the craving for something comforting was undeniable. The dish is deceptively simple — a handful of common ingredients transform into a luxurious, clingy sauce that hugs each pillow of gnocchi. Every bite delivers tender potato, savory mushrooms, a subtle hit of caramelized onion, and the herbed, creamy tang of Boursin. What makes this combination special is the balance of textures and flavors. The gnocchi softens in a shallow poaching of broth and cream so it soaks up flavor without getting gummy. The cremini mushrooms add a meaty chew and umami depth while a short sauté of onion and garlic layers on sweetness and warmth. I love that this plate feels restaurant-worthy yet takes just a fraction of the effort and time. It’s the kind of dinner I serve when friends drop by unexpectedly or when I want a fuss-free meal that still impresses.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra-virgin olive oil for flavor; it helps bloom aromatics and prevents butter from browning too quickly.
• Butter (2 tablespoons): Unsalted is best so you can control seasoning. The butter adds richness and helps caramelize the onion.
• Onion (1/2 medium, chopped): Yellow or sweet onion provide mild sweetness when sautéed; chop small so it softens quickly and integrates into the sauce.
• Cremini mushrooms (8 ounces, sliced): Also called baby bella; they offer a meaty texture and deeper flavor than white button mushrooms. Wipe clean with a damp cloth and slice evenly.
• Garlic (2–3 cloves, minced): Fresh garlic is essential for the Boursin’s herby profile — mince finely and add just a short time so it doesn’t burn.
• Chicken or vegetable broth (3/4 cup): Use low-sodium broth so you can season at the end; vegetable broth makes the dish vegetarian-friendly.
• Heavy/whipping cream (1/2 cup): Adds the lush body to the sauce. If you want a slightly lighter version, substitute half-and-half, but texture will be thinner.
• Potato gnocchi (1 pound, uncooked): Store-bought gnocchi keeps this quick; choose a brand you trust for consistent texture.
• Boursin cheese (5.2 oz / 150 g, softened): The star ingredient — herb-and-garlic cheese that melts into a bright, tangy cream sauce.
• Salt & pepper: Season to taste at the end; a little salt brings out the Boursin’s flavors without overwhelming them.
• Fresh parsley (optional): A tablespoon or two of chopped parsley adds a fresh, green finish and visual pop.

Instructions

Warm the pan and sauté the onion: Place a deep skillet over medium-high heat and add the olive oil and butter. Once the butter melts and foam subsides, add the chopped onion and sauté for about 4 minutes until it becomes translucent and edges begin to color. Stir occasionally to avoid sticking; you want sweetness without burning. Cook the mushrooms: Add the sliced cremini mushrooms to the skillet and continue cooking for roughly 5 minutes. Stir every minute so they release moisture and then brown. The goal is a golden surface and concentrated mushroom flavor — if the pan gets too sticky, lower the heat slightly and give them a minute to finish browning. Add garlic: Reduce the heat to medium and stir in the minced garlic. Cook just 20–30 seconds until fragrant; garlic burns quickly, so watch for the aroma rather than color. This short step lets the garlic integrate without becoming bitter. Simmer gnocchi in broth and cream: Pour in the broth and cream, then add the uncooked gnocchi. Stir to separate the dumplings and distribute heat. Bring the mixture to a gentle simmer — once bubbles appear, cook uncovered, stirring fairly often, until the gnocchi soften and the sauce reduces and thickens. This usually takes about 7 minutes; if the simmer is aggressive, reduce the heat so the sauce reduces slowly and the gnocchi don’t become tough. Finish with Boursin and season: Turn off the heat and stir in the softened Boursin until fully melted and the sauce is creamy and glossy. Taste and season with salt and freshly cracked pepper as needed. Garnish with chopped parsley if using, and serve right away so the sauce stays silky.

Storage Tips

Cool leftovers to room temperature for no more than two hours before refrigerating. Transfer to an airtight container and store in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop with a splash of milk or cream to loosen the sauce and restore silkiness; microwaving straight from fridge can cause separation. For best quality, consume within three days — the gnocchi will remain tender but the sauce texture is optimal soon after cooking.

Ingredient Substitutions

If you don’t have Boursin, substitute 4 ounces of cream cheese plus 1–2 teaspoons of finely chopped fresh herbs and 1/4 teaspoon garlic powder for a similar tangy profile. Swap heavy cream for half-and-half for a slightly lighter sauce, though it will be less thick; to keep creaminess, reduce the broth by 2 tablespoons. For a gluten-free option, use store-bought gluten-free gnocchi (check the package) and ensure the broth is labeled gluten-free. Fresh mushrooms can be swapped for shiitake for a deeper, woodsy flavor.

Serving Suggestions

Serve the gnocchi directly from the skillet into shallow bowls to showcase glossy sauce. Pair with a crisp green salad dressed in lemon vinaigrette to cut richness, or roasted broccoli tossed with olive oil and lemon for an earthy side. For wine, a chilled Pinot Grigio or a light Chardonnay complements the creamy, herbaceous notes. Garnish with extra parsley, a drizzle of good olive oil, or a handful of toasted pine nuts for contrasting texture.

Cultural Background

Gnocchi are traditional Italian potato dumplings with regional variations across Italy — from pillowy gnocchi tossed in butter and sage to versions baked in tomato sauces. This interpretation leans Italian-American, blending classic gnocchi technique with French-inspired Boursin cheese. The result is comfort food that nods to both traditions: the Italian base of potato dumplings and the creamy, herbed finishing typical of contemporary European cheeses.

Seasonal Adaptations

In autumn, add a handful of roasted butternut squash cubes and a pinch of nutmeg to the sauce for warmth. Spring calls for swapping cremini for thinly sliced asparagus tips and adding lemon zest to brighten the plate. For a lighter summer version, use half-and-half and plenty of fresh herbs — basil and chives play especially well with Boursin’s herb blend.

Meal Prep Tips

For make-ahead dinners, sauté the onions and mushrooms and cool them completely before refrigerating up to 48 hours. When ready to eat, warm them in the skillet, add broth and cream, and proceed with the gnocchi so the final cook is fresh and gnocchi texture remains perfect. Portion into single-serving containers for easy reheating, keeping garnish separate until serving.

There’s joy in taking a handful of simple, well-chosen ingredients and turning them into something that feels indulgent without taking over your evening. Whether it becomes your weeknight fallback or your next dinner-party surprise, this creamy Boursin gnocchi is one of those dependable, delicious dishes that invite little tweaks and big appreciation.