Happy MLK day everyone! It’s a cold day here in North Carolina. I just can’t seem to figure out the weather here. It has a mind of it’s own. During the cold, wintery months I love to cook up warm pasta dishes for Luke and myself. This meal brings to the table (literally) a little bit of my heritage. My grandmother is full blooded Italian, therefore the culture of Italy has always interested me. I learned how to make gnocchi about a year ago and it’s been a favorite of mine since. This recipe combines fresh gnocchi with marsala wine, parmesan, and garlic for flavors that are perfetto!
P.S. I apologize for the blurry pictures. I started this post about a month ago or I would go back and take better photos for you all!
Fried Gnocchi in Marsala Wine Sauce:
Serves 2 large portions.
- Gnocchi (1 package or your own personal homemade batch, whichever you prefer)
- 4 Tablespoons of Butter, separated
- 8 oz of Mushrooms (white or cremini will do)
- 1 Tablespoon of Onion, finely chopped
- 2-3 cloves of Garlic, minced
- 3/4 cup Marsala Wine
- 1 teaspoon of Basil
- 1 teaspoon of Parsley
- 1/2 a cup of Chicken Stock
- Pinch of Salt
- Pinch of Pepper
- Green Onions (optional)
- Fresh Parmesan (as much as you wish to grate on top)
First, take your gnocchi and cook it according to the package or as your gnocchi recipe calls for. Usually this is just a few minutes in a pot of boiling water until the gnocchi float to the top.
Prep your work station by measuring out your wine and stock and chopping up your onions, garlic, and and mushrooms. Chop the mushrooms into thin slices. In case some of you cooks are interested, a fancy cooking term for getting all of your ingredients together like this is called mise en place. Fun fact of the day!
Next heat a pan and add 2 tablespoons of butter. When the butter is melted and sizzling add the cooked gnocchi to the pan. Gently shift the gnocchi around the pan until there is a nice golden crust on either side. Then set the gnocchi aside.
To make our sauce, take another pan and on medium heat add the remaining 2 tablespoons of butter. Add to the butter your mushrooms, onion, and garlic. Stir and allow to cook until the mushrooms have softened and the onions are translucent. At this time, add to the onion/mushroom mix the rest of the ingredients except for those green onions and the parmesan. Allow the sauce to reduce and thicken for 3 to 4 minutes.
Remove the sauce from the heat, plate your gnocchi, and pour the sauce over it. Voila! Top with slivers of green onion and parmesan as desired, and serve.
Thanks for stopping by today! If you guys make this, please let me know what your think. Until next time,
The Navy Wife xoxo