This was probably my favorite dish of my 2017 Christmas Eve dinner. And no wonder, I love gnocchi, I love Marsala sauce, and the two together are just dynamite. Indeed, even my husband who hates gnocchi couldn’t stop eating it – even though this was already the 8th course of the night! I used a combination of
- 6 Tbsp unsalted butter
- 2 shallots, finely chopped
- 1 lb mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- dried sage
- black pepper to taste
- 2 tsp lemon juice
- 1 pckg (~1 lb) vacuum-sealed gnocchi
Melt butter in a wide sauce pan over medium heat. Add the shallots and mushrooms, turn heat down to medium-low and cook until soft, about 7 minutes, stirring occasionally. Add marsala, borth and cream and cook for a few minutes. Sprinkle sage and black pepper and mix in the lemon juice.
Meanwhile, book the gnocchi according to package instructions. Add gnocchi to sauce in the pan and mix well. Serve.