Gnocchi with Mushrooms and Gorgonzola Sauce

A departure from my usually healthy menus, I recently made this Gorgonzola-mushroom sauce recipe from Martha Stewart Living for some store-bought potato gnocchi.

While the sauce is absolutely delicious, be warned it was a very decadent treat with a full cup of heavy cream and a quarter pound of Gorgonzola for just four servings of gnocchi! If you're looking for something rich and comforting this winter, this recipe fits the bill.

Gnocchi with Mushrooms and Gorgonzola Sauce
from Martha Stewart Living

1 cup heavy cream
1 cup homemade or store-bought low-sodium vegetable stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 ounces assorted fresh mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

1. Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.

2. Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly.