gnocchi with marsala mushrooms

papa fritz is addicted to gnocchi. he loves their delicate plumpness and their rich potato flavor. however, making them is an undertaking. i’ve done it before (and actually had gotten quite good at perfecting the texture and cooking time) but life does not currently allow for weeknight gnocchi meals. so, when i saw fresh gnocchi in the store, i was thrilled! i quickly snatched up two packets and went to town creating this delicious meal. i will say that the gnocchi we bought was not up to par with papa fritz. for him it is go fresh or go home. however, this would be just as delicious with a nice pasta (tagliatelle or orecchiette come to mind as suitable pasta shapes).

gnocchi with marsala mushrooms

  • 3 pints baby bella mushrooms, trimmed and thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • salt
  • 4 cloves garlic
  • 1 large shallot, minced
  • 1 tablespoon rosemary, minced
  • 1 tablespoon thyme, minced
  • 1/2 cup sweet* marsala
  • 1/2 cup vegetable or chicken stock (or water, in the pinch)
  • 2 packages fresh gnocchi (about 9 ounces each)

cook the gnocchi per the package instructions.

heat olive oil and 1 tablespoon butter in a large pan over medium heat and add the shallots. cook these until they are softened (but not browned). add the sliced mushrooms and sprinkle with a little salt (this will help the mushrooms give off some of their delicious liquid). once they begin to soften add the garlic and herbs. continue cooking, stirring often, until the mushrooms are all very soft and then add the marsala and stock. increase the heat to medium high and boil for about 1 minute, add the gnocchi and toss through. serve immediately. enjoy!

notes: you could grate some cheese onto these and it would really compliment the mushrooms. as i mentioned above you could serve this on pasta instead of gnocchi, but you could also put it on toasts or puree it and serve it as a spread/dip. *i know a lot of people use the dry marsala for cooking, but i actually really like the pop that’s added when i use sweet marsala. if you don’t have any (and don’t want to buy a whole bottle for one recipe) just use the dry, it will still be very good. fritz really liked this…he was eating leftovers for days!

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