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10-Minute Creamy Marsala Gnocchi

Yield: 3-4 servings | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

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
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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.

Bold Boost #7: Add 2 Tbsp. of Holland House® White with Lemon Cooking Wine to your fish before grilling to get a flavorful finish.

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