Food Gnocchi Marsala with Mushrooms and Thyme Everyone knows the best part of chicken marsala is the creamy, wine-infused sauce. Here, it glosses mixed mushrooms and pan-seared gnocchi. (No separate pot for boiling required!) The recipe calls for mixed mushrooms; shiitakes add interesting flavor and texture, but a more frugal dish made with all creminis won't disappoint. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. She has developed recipes for Midwest Living, Better Homes and Gardens and other publications. Midwest Living's Editorial Guidelines Published on August 2, 2023 Print Share Photo: Brie Goldman Start To Finish Time: 40 mins Servings: 4 Yield: 5 cups Ingredients 2 tablespoons olive oil, divided 1 16- to 18-ounce package shelf-stable gnocchi 2 tablespoons unsalted butter 1 pound fresh mushrooms, such as cremini and shiitake (stemmed if using), sliced 1 large shallot, halved and thinly sliced Kosher salt 1 tablespoon minced garlic ½ cup chicken stock ¼ cup dry Marsala wine ¼ cup heavy cream 2 teaspoons chopped fresh thyme Freshly ground black pepper Chopped flat-leaf parsley (optional) Directions In an extra-large nonstick skillet, heat 1 tablespoon olive oil over medium-high. Add gnocchi; cover and cook until seared, 3 to 4 minutes. Uncover. Add butter; cook and stir 2 minutes more. Using a slotted spoon, transfer gnocchi to a dish; keep warm. Add mushrooms and shallot to skillet with a generous pinch of salt. Cook and stir over medium until mushrooms release their liquid, about 8 minutes. Continue cooking until tender and slightly browned, about 10 minutes more. Push mushroom mixture away from center of skillet; add 1 tablespoon olive oil and the garlic. Cook and stir just until fragrant, about 1 minute. Toss with mushrooms. Add chicken stock and Marsala to skillet; bring to a boil. Simmer until reduced slightly, about 3 minutes. Stir in cream and thyme; bring to a simmer. Return gnocchi to skillet; toss to coat and heat through. Season to taste with black pepper. Sprinkle with additional thyme and/or parsley (if using). 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. Print