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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


  • 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
Shop Ingredients


  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.