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6) Mushroom Marsala Gnocchi

Rich, earthy, with just enough sweet wine in the background to make it taste like you thought this through. The gnocchi cooks in minutes and the sauce builds itself in one pan while you ignore it. That's the whole strategy.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 lb potato gnocchi store-bought
  • 8 oz cremini mushrooms sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small shallot minced
  • 1/2 cup Marsala wine
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • 2 tbsp chopped parsley
  • Grated Parmesan for serving

Method
 

  1. Heat butter and oil in a large skillet over medium-high. Add mushrooms, salt, and pepper; cook until deeply browned, about 5 minutes.
  2. Push mushrooms to the side, add shallot, cook 1 minute. Pour in Marsala, scrape up any brown bits, and simmer 2 minutes.
  3. Add broth and cream, bring to a gentle simmer. Meanwhile, boil gnocchi per package and drain.
  4. Toss gnocchi into the sauce, heat 1–2 minutes to coat. Stir in parsley and adjust salt.