Creamy Boursin Gnocchi Skillet
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If you love creamy Alfredo pasta, just wait until you try this Creamy Boursin Gnocchi! Tender, pillowy gnocchi is coated in a rich, garlicky cream sauce with sautéed onions and mushrooms. The best part? It comes together quickly with just a handful of ingredients, making it perfect for a busy weeknight when you’re craving something warm, creamy, and comforting.
I’ve been a little obsessed with gnocchi lately. It cooks up so quickly, and there are so many delicious ways to use it. I’ve also been seeing all kinds of recipes on social media featuring Boursin cheese, which happens to be another favorite of mine. So naturally, to combine the two would only make sense, and that’s how this Creamy Boursin Gnocchi recipe came to be!
If you’ve never tried Boursin cheese, you’re missing out! It’s a soft, creamy French cheese packed with delicious flavors like garlic and herbs. You can usually find it in the deli or specialty cheese section of your grocery store, and it comes in several different flavors. I like to stock up at Costco because the price is usually much better, especially when it’s on sale. I also love adding Boursin to mashed potatoes for an easy way to make them extra creamy and flavorful.
For this recipe, Boursin cheese combines with chicken broth and heavy whipping cream to create a rich, velvety sauce that coats every bite of gnocchi. Add in the sautéed onions and mushrooms, and you’ve got a comforting dish that’s similar to a creamy Alfredo pasta. It’s simple enough for a weeknight dinner but delicious enough to serve for a special occasion. Plus, it’s the perfect cozy meal to enjoy as the weather cools down and we head into the holiday season!
Ingredients for Creamy Boursin Gnocchi
OLIVE OIL – Helps sauté the onions and mushrooms while preventing the butter from burning. It also adds a little extra flavor to the dish.
BUTTER – Adds richness and flavor to the sauce. Combined with the olive oil, it creates the perfect base for cooking the vegetables.
ONION – A chopped onion adds a subtle sweetness and savory flavor to the dish. As it cooks, it softens and blends right into the creamy sauce.
CREMINI MUSHROOMS – These mushrooms have a slightly deeper, earthier flavor than regular white button mushrooms. They add a delicious savory element that pairs perfectly with the creamy cheese sauce. Baby bella mushrooms are the same thing as cremini mushrooms, so you can use either.
GARLIC – Fresh minced cloves of garlic adds wonderful flavor and complements the garlic and herbs already in the Boursin cheese. You can adjust the amount depending on how much you love garlic.
CHICKEN BROTH – Helps create the sauce while adding savory flavor. Chicken broth gives it a little extra richness. However, vegetable broth works great if you prefer a meatless option.
HEAVY WHIPPING CREAM – Creates a smooth, rich, and velvety sauce. It combines with the Boursin cheese to give the gnocchi that delicious Alfredo-like creaminess.
POTATO GNOCCHI – These soft, pillowy potato dumplings are the star of the recipe! You can find packaged gnocchi in the pasta aisle of most grocery stores. There’s no need to boil them separately for this recipe because they cook right in the sauce, soaking up all that delicious flavor.
BOURSIN CHEESE – This is the secret ingredient that makes the sauce so creamy and flavorful! Boursin is a soft, spreadable cheese that melts beautifully into the broth and cream. I recommend using the Garlic & Fine Herbs variety for this recipe. Let it soften at room temperature so it melts more easily into the sauce.
SALT AND PEPPER – Add to taste to bring out all the flavors. Since the broth and Boursin cheese already contain salt, I recommend tasting the finished sauce before adding more.
FRESH PARSLEY (Optional) – A sprinkle of freshly chopped parsley adds a pop of color and a little freshness to balance the rich, creamy sauce. It’s the perfect finishing touch before serving.
Instructions for Creamy Boursin Gnocchi
Start by heating the olive oil and butter in a large, deep skillet over medium heat. Once the butter has melted, add the chopped onion and sliced cremini mushrooms. Cook, stirring occasionally, until the onions are softened and the mushrooms are tender.
Stir in the minced garlic and cook for another 30 seconds, just until fragrant. This gives the garlic a chance to release its flavor without burning.
Pour in the chicken broth and heavy whipping cream, then add the uncooked potato gnocchi. Give everything a good stir to combine. Once the mixture begins to simmer, let it cook uncovered for about 7 minutes, stirring occasionally. The gnocchi will become soft and tender as it cooks directly in the sauce, which will also begin to thicken. If the sauce starts bubbling too much, reduce the heat slightly to maintain a gentle simmer.
Once the gnocchi is tender and the sauce has thickened, stir in the softened Boursin cheese. Continue stirring gently until the cheese has completely melted and blended into the sauce. It should be smooth, rich, and creamy, coating each piece of gnocchi.
Remove the skillet from the heat and give the sauce a taste. Season with salt and freshly ground black pepper as needed. If desired, sprinkle some freshly chopped parsley over the top for a little extra color and freshness. Serve immediately while everything is warm and creamy.
Frequently Asked Questions
Do I need to boil the gnocchi before adding it to the skillet?
No! That’s one of the best things about this recipe. The uncooked gnocchi goes directly into the skillet with the chicken broth and heavy cream. It cooks right in the sauce, absorbing all that delicious flavor while releasing starch that helps thicken the sauce. Plus, it saves you an extra pot to wash!
What kind of Boursin cheese works best for this recipe?
I recommend using the Garlic & Fine Herbs Boursin cheese. It adds the perfect amount of garlic and herb flavor to the creamy sauce without needing a lot of additional seasonings. However, you can experiment with other Boursin flavors to change things up.
Can I use frozen or refrigerated gnocchi?
Yes! Shelf-stable, refrigerated, or frozen potato gnocchi can all work in this recipe. Shelf-stable gnocchi is especially convenient because you can keep it in your pantry. This is what I like to use. Refrigerated gnocchi usually cooks quickly, while frozen gnocchi may need a few extra minutes. Just make sure the gnocchi is tender before serving, and add a splash of broth if the sauce gets too thick.
Can I make this recipe without mushrooms?
Absolutely! If you’re not a fan of mushrooms, you can simply leave them out. You could also replace them with fresh spinach, asparagus, or peas. If using spinach, stir it in toward the end of cooking so it wilts into the creamy sauce.
Can I add protein to Creamy Boursin Gnocchi?
Definitely! This recipe is delicious on its own, but adding protein makes it an even heartier meal. Cooked shredded chicken, grilled chicken, Italian sausage, or shrimp would all be wonderful additions. Just make sure any meat or seafood is fully cooked before serving.
Can I substitute milk for the heavy cream?
You can, but the sauce won’t be quite as rich and creamy. Heavy whipping cream gives the sauce its smooth, velvety texture and helps it thicken. Half-and-half is a good alternative if you want something a little lighter. Regular milk will create a thinner sauce.
How do I store and reheat leftovers?
Store leftover gnocchi in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken as it cools, so add a splash of chicken broth, milk, or cream when reheating. Warm it gently in a skillet over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
Can I make Creamy Boursin Gnocchi ahead of time?
This dish is best enjoyed fresh because the gnocchi continues to absorb the sauce as it sits. However, you can save time by chopping the onion, slicing the mushrooms, and mincing the garlic ahead of time. When you’re ready to eat, everything comes together quickly in one skillet.
What should I serve with Creamy Boursin Gnocchi?
Since this dish is rich and creamy, I like serving it with something light and fresh. A simple green salad, roasted broccoli, or steamed green beans would be great options. Garlic bread or warm crusty bread is also delicious for soaking up any extra Boursin sauce.
Tips and Tricks
- Don’t cook the gnocchi separately. One of the biggest time-savers in this recipe is cooking the gnocchi directly in the skillet with the broth and cream. Not only does this mean fewer dishes, but the starch from the gnocchi also helps naturally thicken the sauce.
- Let the Boursin cheese soften first. Take the Boursin cheese out of the refrigerator about 15–20 minutes before cooking. Softened cheese melts more easily into the warm sauce, creating a smooth, creamy consistency without lumps.
- Give the mushrooms time to cook. Don’t rush the onions and mushrooms! Let the mushrooms cook until they’ve released most of their moisture and become tender. For even more flavor, allow them to develop a little golden color before adding the garlic.
- Keep an eye on the sauce as it simmers. The gnocchi releases starch as it cooks, which naturally thickens the sauce. Stir occasionally to prevent sticking, and keep the heat at a gentle simmer. If the sauce becomes too thick, simply stir in a splash of chicken broth or cream until it reaches your desired consistency.
- Serve immediately for the creamiest results. Creamy Boursin Gnocchi is at its best straight from the skillet. The gnocchi will continue absorbing the sauce as it sits, making it thicker over time. Have your side dishes ready so you can enjoy this deliciously creamy meal while it’s fresh and warm.
FOR MORE RECIPES LIKE THIS, TRY:
- Sausage Mushroom Rigatoni
- Easy Sausage Alfredo
- Sausage Alfredo Ravioli Lasagna
- Chicken Alfredo Stuffed Shells
Creamy Boursin Gnocchi
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter
- ½ medium onion chopped
- 8 oz cremini mushrooms sliced
- 2-3 cloves garlic minced
- ¾ cup chicken broth
- ½ cup heavy whipping cream
- 1 lb potato gnocchi
- 5.2 oz Boursin cheese
- salt & pepper to taste
- fresh chopped parsley optional for serving
Instructions
- Add the oil and butter to a deep skillet over medium heat. Once the butter has melted, sauté the onion and mushrooms until tender, stirring occasionally.
- Add in the garlic and cook for 30 seconds.
- Add in the broth, cream, and gnocchi, and stir to combine everything. Once it starts to simmer, let it cook, uncovered, until the gnocchi has softened and the sauce has thickened (about 7 minutes). Stir occasionally and reduce the heat if needed.
- Stir in the Boursin, then take the skillet off the heat and season with salt & pepper as needed. Garnish with chopped parsley if desired.
Nutrition
This recipe is adapted from Salt and Lavender.
