Gnocchi with Creamy Mushroom Marsala Sauce
Instructions
- 1
Bring a large pot of salted water to a boil for the gnocchi. Meanwhile, clean and slice the mushrooms into even pieces, mince the shallots and garlic.
- 2
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown on one side.
- 3
Stir mushrooms and continue cooking for another 2-3 minutes. Add shallots and garlic, cook for 1 minute until fragrant.
- 4
Pour in marsala wine, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes to cook off the alcohol.
- 5
Add stock and fresh thyme, simmer for 3-4 minutes until liquid reduces by half.
- 6
Drop gnocchi into boiling water. They'll float to the surface when done (about 2-3 minutes).
- 7
Pour cream into the mushroom mixture, bring to a gentle simmer. Season with salt and pepper.
- 8
Using a slotted spoon, transfer cooked gnocchi directly from the water into the sauce. Toss gently to coat.
- 9
Remove from heat, add half the parmesan cheese and toss. Serve immediately topped with remaining parmesan and fresh parsley.
Chef's Note
"This indulgent gnocchi transforms simple ingredients into restaurant-quality comfort food—the marsala wine adds depth while the medley of mushrooms creates incredible umami. Don't be intimidated by the sauce; it comes together quickly and tastes like you've been cooking all day!"
