This creamy Boursin gnocchi has become my go-to for nights when I want something indulgent without fuss. I discovered this combination on a rainy evening when I had a tub of Boursin in the fridge and a package of store-bought gnocchi in the pantry — the result felt like a restaurant dish but came together in under 30 minutes. The sauce is silky and aromatic, hugging each pillowy gnocchi with a garlicky, herby richness that is at once comforting and bright.

What makes this dish special is the balance between texture and flavor: tender gnocchi, meaty cremini mushrooms, a little golden onion for sweetness, and the tangy, herb-forward punch of Boursin cheese. The cream and chicken broth create a smooth emulsion so the sauce clings without being heavy. It’s the kind of dish that fills the kitchen with reassuring aromas, the kind that makes family members drift from wherever they were to ask, "What’s that?" — and then return to the table for seconds.

Ingredients

• Olive oil (1 tablespoon): Use a mild extra-virgin olive oil for a clean base flavor; it helps brown aromatics without overpowering the delicate cheese notes.
• Butter (2 tablespoons): Adds richness and helps caramelize the onion; European-style butter with higher fat gives a silkier finish.
• Onion (1/2 medium, chopped): Yellow or sweet onion works best — it provides subtle sweetness and a soft texture without competing with the Boursin.
• Cremini mushrooms (8 ounces, sliced): Choose firm, fresh mushrooms; cremini give a deeper, earthier flavor than white button mushrooms and hold up well in the pan.
• Garlic (2–3 cloves, minced): Fresh garlic is essential; it complements the herbed Boursin and brightens the savory profile.
• Chicken or vegetable broth (3/4 cup): Use low-sodium stock so you can control seasoning; broth helps the sauce develop body without making it too heavy.
• Heavy cream (1/2 cup): Also called whipping cream — it provides the silky mouthfeel that carries the Boursin without breaking.
• Potato gnocchi (1 pound, uncooked): Store-bought refrigerated or frozen gnocchi both work; look for a quality brand like De Cecco or fresh refrigerated from the deli case for the best texture.
• Boursin cheese (5.2 ounces / 150 g, softened): The star: herbed, creamy, and intensely flavored; bring to room temperature for a smooth melt and even distribution.
• Salt & pepper: Season gently at the end since Boursin can be salty; freshly ground black pepper enhances the garlic and mushroom notes.
• Fresh parsley (optional): Brightens the finished dish and adds color; flat-leaf parsley is preferred for its clean flavor.

Instructions

Heat the fat and sweat the onion:Add 1 tablespoon olive oil and 2 tablespoons butter to a deep, heavy-bottomed skillet and warm over medium-high heat until the butter melts and foams. Add the chopped onion and cook about 4 minutes, stirring occasionally, until the edges are translucent and just beginning to color — this builds sweetness that balances the tangy cheese.Cook the mushrooms:Add 8 ounces sliced cremini mushrooms to the skillet and spread them out so they contact the pan. Cook uncovered for about 5 minutes, stirring occasionally; you want them to brown and release their liquid, then reabsorb it for concentrated flavor. If the pan steams rather than browns, increase the heat briefly and let moisture evaporate.Add garlic:Reduce heat to medium, stir in 2–3 cloves minced garlic, and sauté for about 30 seconds until fragrant. Avoid overcooking garlic — it should be aromatic but not bitter.Build the sauce and cook the gnocchi:Pour in 3/4 cup chicken or vegetable broth and 1/2 cup heavy cream, then stir in 1 pound uncooked potato gnocchi. Bring the mixture to a gentle bubble over medium heat, then reduce the heat slightly so it simmers. Cook uncovered for approximately 6–8 minutes, stirring fairly often, until the gnocchi have softened and the sauce has thickened. Watch for visual cues: gnocchi will swell and become pillowy; sauce should coat a spoon.Finish with Boursin and seasoning:Remove the skillet from the heat and stir in the softened 5.2-ounce tub of Boursin until melted and fully incorporated, creating a creamy, herbed sauce. Taste and adjust seasoning with salt and freshly ground pepper. Garnish with chopped parsley if using and serve immediately so the sauce stays glossy.

Storage Tips

Cool the leftovers to room temperature and transfer to an airtight container; refrigerate for up to 3 days. For freezing, portion into freezer-safe containers and freeze for up to 3 months — note that cream-based sauces can separate slightly when frozen, so thaw overnight in the refrigerator and reheat gently on the stovetop with 1–2 tablespoons of broth, whisking to recombine. Reheating in a skillet over low heat retains the best texture; avoid microwaving at high power which can make the sauce grainy.

Ingredient Substitutions

If you don’t have Boursin, substitute 4 ounces of cream cheese plus 1/4 cup grated Parmesan and 1 teaspoon mixed Italian herbs to mimic the tangy-herb profile. Swap heavy cream for half-and-half plus 1 tablespoon cornstarch to maintain thickness, or use full-fat coconut milk for a dairy-free option paired with dairy-free Boursin-style spreads. Use gluten-free gnocchi if you need to avoid gluten — cooking times may vary.

Serving Suggestions

Serve with a crisp green salad and a simple lemon vinaigrette to cut through the richness, or pair with roasted asparagus or a pile of wilted garlic spinach. For a heartier plate, top with seared halloumi or slices of grilled chicken tossed in a little olive oil and lemon. Finish with extra chopped parsley or a scatter of toasted pine nuts for crunch. Present the skillet family-style for a warm, inviting table.

Cultural Background

While gnocchi are rooted in Italian tradition as small dumplings made from potato or semolina, this preparation leans into modern European flavors by using Boursin — a soft, spreadable French cheese flavored with garlic and herbs. The result is a cross-cultural comfort dish that honors Italian textures and French aromatics, showing how simple pantry ingredients can be combined in contemporary home cooking to create something that feels both classic and new.

Seasonal Adaptations

In spring, add fresh peas and parsley; in autumn, swap cremini for sliced chanterelles or add a spoonful of browned butter and sage. During winter, stir in roasted root vegetables for heartier texture. The basic technique — sauté, simmer with stock and cream, finish with Boursin — adapts beautifully to whatever is in season without losing the core creamy-herb identity.

Meal Prep Tips

Cook the mushroom-onion base and cool completely; store separately from cooked gnocchi. When ready to serve, reheat the base, add the gnocchi and a splash of broth to loosen, then finish with Boursin. This saves about 10–15 minutes on busy nights and prevents the gnocchi from becoming overly soft in the fridge. Use shallow containers for quick cooling and reheat on the stovetop for best texture.

This dish is all about approachable luxury — easy techniques, big flavors, and a cozy finish that makes anyone feel cared for. Give it a try and make it your own with seasonal additions or a protein boost for a weeknight that feels a little more special.