Description
Chicken Marsala Gnocchi is a comforting, one-pan Italian-American dish combining tender shredded chicken and potato gnocchi in a rich Marsala wine cream sauce with sautéed mushrooms and onions. This easy skillet meal is perfect for weeknight dinners, delivering deep flavors and a luscious texture without complicated steps or numerous pots.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms, sliced
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/2 cup Marsala wine (semi-secco/semi-sweet or dry recommended)
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1.5 cups cooked or rotisserie chicken, shredded
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley (optional, to taste)
Instructions
- Heat Oil and Butter: Add the olive oil and butter to a deep skillet over medium-high heat. Once the butter melts, proceed to the next step.
- Sauté Mushrooms and Onions: Add sliced mushrooms and chopped onions to the skillet. Cook, stirring occasionally, until mushrooms release their water and it evaporates, and the mushrooms and onions are nicely seared, about 10-12 minutes.
- Add Garlic and Dijon Mustard: Reduce heat to medium. Stir in minced garlic and Dijon mustard, cooking for about 30 seconds until fragrant.
- Add Liquids and Gnocchi: Pour in Marsala wine, chicken broth, and heavy cream. Add the uncooked gnocchi and shredded chicken. Stir to combine everything well.
- Simmer and Cook Gnocchi: Bring mixture to a gentle bubble. Continue cooking uncovered, stirring occasionally, for 5-7 minutes or until gnocchi is cooked through and the sauce thickens to desired consistency.
- Finish with Cheese and Seasoning: Stir in freshly grated Parmesan cheese and chopped parsley if using. Season generously with salt and pepper to taste.
- Serve: Serve immediately while hot, enjoying the creamy, flavorful Chicken Marsala Gnocchi.
Notes
- Use a semi-secco (semi-sweet) or dry Marsala wine for the best flavor.
- The potato gnocchi cooks directly in the sauce, releasing starch that naturally thickens it, so no pre-cooking is necessary.
- Adjust liquid quantity if needed: add more broth or cream if sauce dries out before gnocchi cooks fully.
- If sauce is too thin after suggested cooking time, continue simmering until it thickens due to the gnocchi starch.
- Cooking times may vary depending on stove and pan type; monitor closely and adjust heat accordingly.
