Recipe of the Week: 10-Minute Creamy Marsala Gnocchi

Make some pasta delicious in just 10 minutes!

2 Tbsp. unsalted butter
10 oz. button mushrooms, sliced
2 cloves garlic, minced
1 cup Holland House® Marsala Cooking Wine (or any cooking wine of your choice)
½ cup chicken broth
1 (16-18 oz.) package potato gnocchi, uncooked
¼ cup heavy cream
2 Tbsp. chopped parsley or basil, optional
¼ cup parmesan cheese, freshly grated, optional


  1. In a large skillet, melt butter over medium heat. Add mushrooms. Cook 5 minutes, stirring occasionally, until mushrooms have softened slightly. Add garlic and cook for an additional minute.
  2. Add Holland House® Marsala Cooking Wine  (or any cooking wine of your choice) and chicken broth; bring to a boil.
  3. Add gnocchi and cover the skillet. (If your skillet does not have a cover, you can cover with aluminum foil.) Cook 3-5 minutes, or until gnocchi is softened and cooked completely.
  4. Remove from heat and stir in heavy cream, until well blended. Sprinkle with chopped parsley and parmesan cheese, if desired. Serve hot.