Description
Chicken Marsala Gnocchi is a comforting and flavorful dish featuring tender gnocchi and shredded rotisserie chicken simmered in a rich Marsala wine cream sauce with sautéed mushrooms and onions. This easy one-pan recipe combines Italian classics into a hearty meal, perfect for a weeknight dinner that feels indulgent yet simple to prepare.
Ingredients
Scale
Sauce and 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
- 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 & pepper, to taste
- Chopped fresh parsley, optional, to taste
Instructions
- Heat Butter and Oil: Add the olive oil and butter to a fairly deep skillet over medium-high heat. Once the butter has melted, proceed to the next step.
- Sauté Mushrooms and Onions: Add the sliced mushrooms and chopped onions to the skillet. Cook, stirring occasionally, until the mushrooms have released their water and the liquid has evaporated, and both mushrooms and onions are nicely seared, about 10 to 12 minutes.
- Add Garlic and Dijon Mustard: Reduce heat to medium. Stir in the minced garlic and Dijon mustard, cooking for about 30 seconds until fragrant.
- Add Liquids and Main Ingredients: Pour in the Marsala wine, chicken broth, and heavy cream. Then add the uncooked potato gnocchi and shredded chicken to the skillet. Stir gently to combine.
- Simmer: Allow the mixture to come to a bubble. Continue cooking uncovered, stirring occasionally for 5 to 7 minutes, until the gnocchi is cooked through and the sauce has thickened to your preference.
- Finish and Serve: Stir in freshly grated Parmesan cheese and chopped parsley if using. Season generously with salt and pepper. Serve immediately for best flavor and texture.
Notes
- Use either cremini or white mushrooms based on preference or availability.
- The Marsala wine adds a subtle sweetness and depth to the sauce; dry Marsala is preferable.
- Rotisserie chicken is a convenient shortcut, but freshly cooked chicken can be used as well.
- Fresh parsley adds a vibrant note but can be omitted if unavailable.
- Be careful not to overcook the gnocchi to avoid mushy texture.
