Active ingredients
Component Checklist
2 tablespoons olive oil, divided
1 16- to 18-ounce bundle shelf-stable gnocchi
2 tablespoons saltless butter
1 pound fresh mushrooms, such as cremini and shiitake (stemmed if utilizing), sliced
1 large shallot, cut in half and very finely sliced
Kosher salt
1 tablespoon minced garlic
1/2 cup chicken stock
1/4 cup dry Marsala white wine
1/4 cup whipping cream
2 teaspoons chopped fresh thyme
Freshly ground black pepper
Chopped flat-leaf parsley (optional).
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DirectionsInstructions Checklist.
Action 1.
In an extra-large nonstick frying pan, heat 1 tablespoon olive oil over medium-high. Include gnocchi; cover and cook till burnt, 3 to 4 minutes. Discover. Add butter; cook and stir 2 minutes more. Using a slotted spoon, transfer gnocchi to a meal; keep warm.
Action 2.
Prepare and stir over medium till mushrooms launch their liquid, about 8 minutes. Press mushroom mixture away from center of frying pan; include 1 tablespoon olive oil and the garlic. Prepare and stir simply till fragrant, about 1 minute.
Step 3.
Add chicken stock and Marsala to frying pan; bring to a boil. Simmer up until reduced somewhat, about 3 minutes. Stir in cream and thyme; give a simmer. Return gnocchi to frying pan; toss to coat and heat through. Season to taste with black pepper. Sprinkle with extra thyme and/or parsley (if using).
Tips.
Nutrition Facts (per serving): 435 cal, 19 g fat, 32 mg chol, 57 g carbo, 505 mg sodium, 3 g fiber, 5 g sugar, 10 g pro.
