10 Minute Creamy Marsala Gnocchi

Total Time: 20 Min

Gluten Free
Dinner
Lunch

About this recipe

Indulge in the rich flavors of our 10 Minute Creamy Marsala Gnocchi. This delectable dish begins with sautéed mushrooms in butter, creating a savory base. Garlic and a splash of Holland House® Marsala Cooking Wine elevate the taste. Gnocchi simmers to perfection in a luscious blend of chicken broth, then receives a velvety finish with heavy cream. Garnish with parsley and parmesan, and you're ready to savor this creamy delight. Enjoy piping hot in just minutes!

Prep Time: 10 Min

Cook Time: 10 Min

Yield: 3-4 servings

Ingredients

  • 2 Tbsp. unsalted butter
  • 10 oz. button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Holland House® Marsala Cooking Wine
  • ½ cup chicken broth
  • 1 (16-18 oz.) package potato gnocchi, uncooked
  • ¼ cup heavy cream
  • 2 Tbsp. chopped parsley or basil, optional
  • ¼ cup parmesan cheese, freshly grated, optional

Directions

  1. In a large skillet, melt butter over medium heat. Add mushrooms. Cook 5 minutes, stirring occasionally, until mushrooms have softened slightly. Add garlic and cook for an additional minute.
  2. Add Holland House® Marsala Cooking Wine and chicken broth; bring to a boil.
  3. Add gnocchi and cover the skillet. (If your skillet does not have a cover, you can cover with aluminum foil.) Cook 3-5 minutes, or until gnocchi is softened and cooked completely.
  4. Remove from heat and stir in heavy cream, until well blended. Sprinkle with chopped parsley and parmesan cheese, if desired. Serve hot.

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