Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons unsalted butter
  • 10 oz. button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Holland House Marsala Cooking Wine
  • 1/2 cup chicken broth
  • 1 16-18oz. package potato gnocchi, uncooked
  • 1/4 cup heavy cream
  • 2 Tablespoons chopped parsley or basil, optional
  • 1/4 cup freshly grated Parmesan, optional

Instruction

  • 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.
  • Add marsala and chicken broth; bring to a boil. 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.
  • Remove from heat and stir in heavy cream, until well blended. Sprinkle with chopped parsley and Parmesan, if desired. Serve hot.
  • Enjoy!