Gnocchi, Marsala And Mushroom Sauce Recipe
Make Gnocchi, Marsala And Mushroom Sauce Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnocchi (homemade)
Marsala & Mushroom Sauce
To Finish / Garnish
Method
Gnocchi (homemade)
- 1
Bake or steam potatoes
Preheat the oven to 425°F (220°C). Prick the russet potatoes all over with a fork and place directly on the oven rack or on a baking sheet. Bake until very tender, about 45–60 minutes depending on size. Alternatively, steam or boil whole potatoes until tender (about 30–40 minutes). Let cool slightly until they are comfortable to handle.
- 2
- 3
Form the dough
Spread the riced potatoes into a rough mound, sprinkle with the salt, then add the egg yolks. Lightly toss to combine. Sprinkle 1 3/4 cups of the flour over the potato mixture. Using your hands, gently fold and press just until a soft dough forms — it should be slightly sticky but hold together. If dough is too sticky, add up to the remaining reserved flour 1 tablespoon at a time. Work quickly to avoid developing gluten.
- 4
Shape gnocchi
Divide dough into 4 pieces. Roll each into a long rope about 3/4 inch (2 cm) in diameter on a lightly floured surface. Cut ropes into 1-inch (2.5 cm) pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Place finished gnocchi on a lightly floured tray in a single layer.
- 5
Marsala & Mushroom Sauce
- 6
Sauté aromatics and mushrooms
In a large skillet over medium-high heat, melt 2 tablespoons of the butter with the olive oil. Add the diced onion and a pinch of salt; cook until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced cremini and shiitake mushrooms in an even layer and let them sear undisturbed for 3–4 minutes to develop color. Stir and continue cooking until mushrooms release moisture and most of it evaporates, about 4–5 more minutes.
- 7
Season mushrooms
Stir in the dried thyme, the remaining 1 tablespoon butter, salt, and black pepper. Cook 1 minute to marry flavors.
- 8
Deglaze with Marsala
Increase heat to medium-high, pour in the Marsala wine, and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let the Marsala reduce by about half, 2–3 minutes, until slightly syrupy and the alcohol aroma diminishes.
- 9
Build the sauce
Add the stock and bring to a gentle simmer. Cook 3–4 minutes to reduce slightly. Lower the heat to medium-low and stir in the heavy cream. Simmer gently 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
- 10
Finish the sauce
Remove the pan from heat and stir in the grated Parmigiano-Reggiano, chopped parsley, and lemon zest if using. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, whisk in up to 2 tablespoons of warm stock or pasta cooking water to reach desired consistency.
To Finish / Serve
- 11
Combine gnocchi and sauce
If gnocchi were cooked separately, add them to the skillet with the warm Marsala-mushroom sauce over low heat, tossing gently to coat. If you reserved some pasta cooking water, add 1–2 tablespoons to help the sauce cling. Cook together 1–2 minutes until everything is heated through.
- 12