{"id":1671,"date":"2017-12-26T15:43:51","date_gmt":"2017-12-26T07:43:51","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1671"},"modified":"2017-12-26T15:43:51","modified_gmt":"2017-12-26T07:43:51","slug":"mushroom-marsala-gnocchi","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2017\/12\/mushroom-marsala-gnocchi\/","title":{"rendered":"Mushroom Marsala Gnocchi"},"content":{"rendered":"<p>This was probably my favorite dish of my 2017 Christmas Eve dinner.\u00a0 And no wonder, I love gnocchi, I love Marsala sauce, and the two together are just dynamite.\u00a0 Indeed, even my husband who hates gnocchi couldn&#8217;t stop eating it &#8211; even though this was already the 8th course of the night!\u00a0 I used a combination of<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>6 Tbsp unsalted butter<\/li>\n<li>2 shallots, finely chopped<\/li>\n<li>1 lb mushrooms, sliced<\/li>\n<li>1 cup Marsala wine<\/li>\n<li>1 cup chicken or vegetable broth<\/li>\n<li>1 cup heavy cream<\/li>\n<li>dried sage<\/li>\n<li>black pepper to taste<\/li>\n<li>2 tsp lemon juice<\/li>\n<li>1 pckg (~1 lb) vacuum-sealed gnocchi<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>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.\u00a0 Sprinkle sage and black pepper and mix in the lemon juice.<\/p>\n<p>Meanwhile, book the gnocchi according to package instructions.\u00a0 Add gnocchi to sauce in the pan and mix well.\u00a0 Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was probably my favorite dish of my 2017 Christmas Eve dinner.\u00a0 And no wonder, I love gnocchi, I love Marsala sauce, and the two together are just dynamite.\u00a0 Indeed, even my husband who hates gnocchi couldn&#8217;t stop eating it &#8211; even though this was already the 8th course of the night!\u00a0 I used a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1671","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1671"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1671\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}