Make your gnocchi first.

Place buttermilk, water, butter & thyme in sauce pan. Bring to a boil, then remove from heat.

Mix in the rest of ingredients (except the flour for kneading). I do this in a stand mixer with dough hook.

Generously flour a kneading and rolling surface.

Knead the gnocchi dough, then roll out "snakes" of the dough about a ½" round.

Cut the rolled dough into gnocchi. Keep the surface well floured. If you want to freeze the gnocchi to use later, make sure to shake them in a bit of flour before placing in freezer container, so they don't stick together.

Drop batches of the gnocchi into boiling water, and remove with a slotted spoon as they float to the top. They cook quickly.

*Prepare the sauce*

Place butter in large saute pan, on med heat.

Saute the mushrooms, chicken and thyme, until outside of chicken is cooked and mushrooms are nearly done.

Add the buttermilk, chicken stock and blue cheese. Stirring until sauce starts to thicken.

Add gnocchi, and simmer while gently stirring, for about a minute.

Serve.