I admit I am a carnivore and in most of the meals I prepare, meat typically plays a starring role. This pasta dish is the exception.
Baby Bella mushrooms give this dish a hearty texture without the meat. Add in decadent little pillows of dough, smothered in a creamy wine sauce? Oh my!!!
Your tastebuds will think that they have died and gone to heaven. If you love pasta and you love mushrooms, you are going to adore this dish!!!
Even better, it comes together in under 30 minutes. Shut the front door! You know what that means? You can have this creamy decadent pasta dish anytime you want!
All right lets get this dish going already. The sooner we get started the sooner we can start shoveling in in our faces ☺️
Start by melting butter with olive oil in a large skillet over medium heat.
Add mushrooms, and sauté until mushrooms release their liquid. The goal is to cook them down to intensify their flavor. This will take between 8-10 minutes.
After 10 minutes.
Once mushrooms have cooked down add marjoram, salt & pepper.
In a small bowl combine boiling water and chicken bouillon, stir until dissolved. Add the chicken broth and Marsala wine to the skillet and bring to a boil.
Add gnocchi to the skillet and stir to combine.
Cover and reduce heat to low. Simmer for 4-5 minutes until gnocchi are tender.
When gnocchi are tender, remove lid and add cream. Stir to combine.
Serve immediately topped with a sprinkle of grated Parmesan cheese and sliced green onion.
So easy to make and so delicious to eat! Nom…nom…nom!
Mushroom Marsala Gnocchi
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 20 oz baby bella mushrooms, sliced
- ½ tsp dried marjoram
- ½ tsp pepper
- ¼ tsp salt
- ½ cup boiling water
- 1 tsp chicken bouillon
- ½ cup Marsala wine
- 16 oz Gnocchi
- ⅓ cup heavy cream
- 1 tsp grated Parmesan cheese
- 1 green onion, thinly sliced
Instructions
- Melt butter in a large skillet over medium heat. Add olive oil.
- Saute mushrooms in butter. and olive oil until they release their liquid, about 8-10 minutes.
- While mushrooms are cooking, in a small bowl add chicken bouillon to boiling water and stir to disolve. Set aside.
- Once mushrooms are tender, add marjoram, salt and pepper.
- Stir in chicken bouillon water and Marsala wine. Bring mixture to a boil.
- Add gnocchi and stir to combine.
- Cover and cook 4-5 minutes, until gnocchi are tender.
- Add heavy cream and stir to combine and heat through.
- Serve topped with a sprinkle of Parmesan cheese and sliced green onions.
Not a fan of gnocchi? I don’t know if we can be friends. Seriously!?!?
You could use a different pasta for this dish, just be sure to increase the amount of time needed to cook the pasta all the way through.
I served this with cheddar bay biscuits, because there wasn’t nearly enough carbs in this meal from the gnocchi 😂
A freshly baked loaf of French bread would be perfect for mopping up any sauce left on your plate.
Add a tossed green salad to round out this delicious pasta dish.
Let me know if you give this easy pasta dish a try and you end up in a happy carb induced coma like me. Trust me, this one is worth giving a try!