Description
At its core, Mushroom Marsala Gnocchi Skillet is a one-pan pasta-style dish that combines pan-fried potato gnocchi with mushrooms and a creamy Marsala wine sauce. Gnocchi, which are soft Italian dumplings made primarily from potatoes, replace traditional pasta in this recipe. Their tender texture and ability to absorb sauce make them ideal for creamy skillet dishes.
Ingredients
1. Brown the Gnocchi
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add gnocchi in a single layer.
Cook 2–3 minutes per side until golden.
Remove and set aside.
2. Sauté the Mushrooms
Add remaining butter to the skillet.
Add mushrooms and cook 5–7 minutes until browned and moisture evaporates.
Stir in garlic and thyme; cook 30 seconds.
3. Deglaze with Marsala
Pour in Marsala wine, scraping up browned bits.
Simmer 2–3 minutes until slightly reduced.
4. Build the Sauce
Add broth and simmer 3 minutes.
Stir in cream and Parmesan.
Season with salt and pepper.
5. Combine & Finish
Return gnocchi to the skillet.
Toss gently until coated and warmed through.
Stir in spinach if using, just until wilted.
6. Serve
Garnish with herbs and extra Parmesan. Serve hot.
Instructions
Start by heating olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the butter melts and begins to foam slightly, add the gnocchi in a single layer. This step is essential for creating golden edges and a lightly crisp exterior.
Let the gnocchi cook undisturbed for about two to three minutes per side. Resist the urge to stir too early. Once golden, remove the gnocchi from the skillet and set them aside. This initial browning adds texture and prevents the gnocchi from becoming overly soft later.
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook them over medium heat. Allow the mushrooms to release their moisture and cook until that liquid evaporates and the mushrooms begin to brown. This process usually takes five to seven minutes.
Once the mushrooms are golden and fragrant, stir in the minced garlic and optional thyme. Cook for about thirty seconds, just until the garlic becomes aromatic. Be careful not to burn it, as garlic can turn bitter quickly.
Pour the Marsala wine directly into the hot skillet. As it simmers, use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits hold deep flavor and are key to the richness of the Mushroom Marsala Gnocchi Skillet.
Let the wine simmer for two to three minutes until it reduces slightly. This step concentrates the wine’s flavor and removes the sharp alcohol edge, leaving behind its signature warmth and sweetness.
Add the broth to the skillet and allow it to simmer for about three minutes. This creates a flavorful base and balances the richness of the cream. Lower the heat slightly, then stir in the heavy cream and grated Parmesan cheese.
Season the sauce with salt and black pepper to taste. Stir gently until the cheese melts completely and the sauce becomes smooth and velvety. The sauce should be thick enough to coat the back of a spoon without feeling heavy.
Return the browned gnocchi to the skillet. Toss gently to coat each piece in the sauce. Let everything warm through for one to two minutes. If you are adding baby spinach, stir it in at this stage and cook just until wilted.
Taste the Mushroom Marsala Gnocchi Skillet and adjust seasoning if needed. Serve immediately, garnished with fresh herbs and extra Parmesan for added depth.
Notes
For extra richness and flavor, sprinkle freshly grated Parmesan or Pecorino over the gnocchi before serving and garnish with chopped fresh parsley or thyme. A drizzle of truffle oil adds a luxurious touch, and serving with a side of garlic bread or a crisp green salad makes it a complete, comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: ~450 kcal
Keywords: creamy mushroom gnocchi, marsala gnocchi recipe, mushroom marsala gnocchi, gnocchi marsala skillet, creamy gnocchi with mushrooms