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Creamy Gnocchi Marsala

Creamy Gnocchi Marsala

Soft, pillowy gnocchi cooked in a creamy marsala sauce with mushrooms, caramelized onions, and gruyere cheese
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Ingredients
  

  • 16 oz gnocchi shelf stable gnocchi
  • 1 yellow onion cut in half and then sliced thin
  • 2 tbsp olive oil
  • 2 tbsp salted butter
  • 8 oz baby bella mushrooms cleaned and sliced. I normally remove the stems.
  • 1/2 tsp sea salt
  • 2 cloves garlic
  • 1 cup chicken broth
  • 1/4 cup marsala wine I used a sweet variety. If you are using dry marsala wine, you can use a little bit more.
  • 1 tsp chicken flavored Better Than Bouillon paste or 1/2 tsp regular chicken bouillon
  • 1/2 cup half and half
  • 1/2 cup gruyere cheese shredded
  • fresh thyme optional

Instructions
 

  • On medium-low heat cook your sliced onion in the 2 tablespoons of olive oil and 2 tablespoons of butter for 10 minutes. Add 1/4 tsp of seal salt and stir frequently
  • Add in your sliced mushrooms and another 1/4 tsp of sea salt. Cook for another 10 minutes stirring frequently. When there is 2 minutes remaining, add in your garlic.
  • Add in your gnocchi, 1 cup of chicken broth, 1/4 cup of marsala wine, and 1 tsp of better than bouillon paste. Cook on medium heat for 5 minutes, stirring frequently so that the gnocchi cooks through. Turn off the heat when the gnocchi is tender.
  • Add in 1/2 cup of half and half and stir.
  • Add in your shredded gruyere cheese and stir. Serve with a little fresh thyme on top.