One-Pan Potato Gnocchi with Mushrooms and Blue Cheese Sauce

INGREDIENTS

10 oz

Button mushrooms, white

Garlic cloves

1/4 cup

Italian parsley, fresh

Portobello mushroom caps (6 ounces)

1/2 cup

Shallot or red onion

2 tbsp

Thyme, fresh

1 lb

Potato gnocchi, store-bought

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

3 oz

Blue cheese* (see note below), mild

1/2 cup

Heavy cream

2 tbsp

Parmesan cheese, grated

1/4 cup

White wine, dry