Creamy mushroom gnocchi with goat cheese

If you know me well you know I LOVE goat cheese. So, here I go, making up another recipe that contains goat cheese. I’d say this dinner would be best for a cozy rainy day. It’s rich, creamy, tangy, and very filling.

What you will need: 

• One 10.5 oz can of cream of mushroom soup
• One 17.6 oz container of potato gnocchi
• 3 oz goat cheese
• Container of crumbled goat cheese
• One container of baby bella mushrooms
• Salt
• Olive oil

1. Drizzle some olive oil in a skillet and set to medium heat
2. Fill a pot with water and boil it with a couple sprinkles of salt
3. Toss all the mushrooms from your package into the skillet

4. Pour the cream of mushroom soup over top of the mushrooms

3. Fill the soup can half way with water, and add to your skillet mixture
4. Stir everything together

5. Throw your 3oz of goat cheese into the mix and stir it in 

6. Turn heat down and let it simmer for 15 minutes. Stir frequently
7. Once water is boiling, add your potato gnocchi (gnocchi is cool in that as soon as you see it float to the top of the boiling water you know it’s done. This usually takes about 2 minutes)

8. Once the gnocchi is done, drain it in a colander and add it to your skillet mixture

9. Stir the gnocchi in and let it simmer for 5 more minutes. Stir occasionally

10. Top the skillet mixture with some goat cheese crumbles
11. Spoon your creamy mushroom and goat cheese gnocchi into a bowl, add some more goat cheese crumbles if you wish, and enjoy!