Sunday, August 4, 2019

Mushroom and Gnocchi Marsala

























I love this quick little recipe. One day a friend called to say she was stopping by and I said, “I'll make lunch.” I knew she was now a vegetarian so I had to think fast. I remembered she loved my Chicken Marsala and mashed potatoes supper I made when she came for dinner the last time. Why not put together something similar without the meat? I did come up with something that took me all of 10 minutes to make. It has now become a big hit for all my guests. It is delicious! I serve it as a side dish or a main dish for lunch and dinner. Everyone loves this dish. You will too!

Mushroom and Gnocchi Marsala

1 Tablespoon butter
1 Tablespoon olive oil
6 oz. mushrooms (I use white button or baby bellas, sliced
1 green onion, sliced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth
1/2 cup Marsala cooking wine
1 package 16 oz. potato gnocchi

    



Melt butter and olive oil in a large skillet over medium heat. Add mushrooms, sliced green onions, oregano, and salt and  pepper. Saut√© for about 5 minutes, stirring occasionally.






















Add the chicken broth and the Marsala Cooking wine and scraped the bottom of the skillet making sure you get all the brown bits.  Add in the potato gnocchi.



Cover the skillet and increase heat to high. Cook for about 3 minutes. The liquid will boil and the cooking wine will burn off. Remove lid and garnish with green onion if desired. Serve immediately.   

Total time to make this recipe is about 10 minutes. This is a keeper my friends.








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