Potato cauliflower pillows are surrounded in a bath of mushroom marsala sauce for a weeknight dinner that screams fancy pants, but this simple Skillet Mushroom Marsala Gnocchi is ready in 30 minutes.
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The Perfect Meal to Feed Me and my Non Vegan Family
Pasta or potato? Gnocchi is quintessentially both! Yes, that’s right – you get the best of both worlds with gnocchi. These potato pasta pillows are the perfect backdrop for any sauce your imagination (or stomach) can conjure.
I was inspired to create this version by the traditional Chicken Marsala dish that my mother-in-law loves. I host my her and my FIL every week for Shabbat dinner and I try to make something special that I can make plant-core with a non vegan option. This Skillet Mushroom Marsala Gnocchi was a winner!
I made a main batch in my favorite Our Place pan, while my husband prepared some chicken strips in another skillet that could placed in their plates atop the main dish.
What is Gnocchi?
Gnocchi is a traditional Italian pasta dish made from a dough consisting of potatoes, and flour. The dough is rolled into small dumplings or shapes, which are then boiled until they float to the surface of the water. Gnocchi can be served with various sauces, such as tomato sauce, pesto, or a creamy cheeze sauce. It is a popular and delicious dish enjoyed by many pasta lovers around the world. It is found in the shelf stable aisle next to the pastas. Be sure to check your packaging though, as some gnocchis contain eggs.
In this recipe, I used a cauliflower variation which is made from cauliflower, flour, and other ingredients. This healthier alternative to traditional potato gnocchi is gluten-free. The cauliflower is riced and cooked before being mixed with flour and formed into small dumplings. It can be boiled, sautéed, or baked and is often served with various sauces or toppings. It’s commonly found in the frozen section of stores and is naturally vegan. (I get mine at Trader Joe’s.)
Now, Tell Me About Marsala
Marsala sauce is a popular Italian sauce made with Marsala wine, which is a fortified wine from Sicily. It is often used in cooking to add flavor to various dishes, particularly meat and poultry. The sauce is prepared by reducing Marsala wine with ingredients such as onions, garlic, mushrooms, and spices. The resulting sauce is rich, savory, and slightly sweet with a distinct wine flavor. Marsala sauce is commonly paired with dishes like chicken marsala, veal marsala, or as a glaze for roasted vegetables.
However, despite being typically used in non-vegan dishes, Marsala sauce, can still be utilized in various ways to enhance the flavors of vegan dishes. Here are a few examples:
- Mushroom Marsala: Sauté a mix of mushrooms in olive oil, then deglaze the pan with Marsala wine to create a delicious sauce. Serve it over pasta, risotto, or alongside crusty bread.
- Vegan Marsala Sauce: In a saucepan, combine Marsala wine with vegetable broth, minced garlic, and shallots. Simmer until the mixture reduces and thickens slightly. This sauce is delicious poured over grilled tofu, seitan, or tempeh.
- Roasted Vegetable Medley: Drizzle Marsala wine over a medley of roasted vegetables, such as zucchini, bell peppers, and eggplant, before placing them in the oven. The wine caramelizes as it cooks, adding more depth and sweetness to the flavor of the veggies.
In addition, there are lots of ways to veganize traditional Marsala favorites, as well as create unique plant-based dishes featuring the versatile wine. Here are just a few:
- Vegan Chicken Marsala: This classic Italian dish combines tender vegan chicken breasts (such as Gardein) with a rich marsala wine sauce infused with mushrooms, garlic, and herbs. Serve it over pasta, rice, or mashed potatoes.
- Portabello Mushroom Marsala: Portobello caps are the star here, cooked in a savory marsala sauce, creating decadent results. It’s often served with a side of roasted vegetables or creamy polenta.
- Mushroom Marsala Pasta: Simple is delicious in this combo of sliced mushrooms cooked in a marsala wine sauce and tossed with al dente pasta. Finish it off with vegan Parmesan cheese and fresh herbs.
- Marsala-Glazed Tofu: Marinate slices of tofu in a mixture of Marsala wine, soy sauce, minced ginger, and garlic. Pan-fry the tofu until golden brown, and use any remaining marinade to create a glaze by reducing it in a saucepan. Brush the glaze onto the tofu and serve. This is a main dish show stopper!
- Vegan Mushroom Marsala: Similar to the Vegan Chicken Marsala, this dish omits the vegan chicken and replaces it with mushrooms that have been sautéed in a rich marsala wine sauce served over creamy mashed potatoes or pasta.
- Vegan Tofu Marsala: Crispy tofu is cooked with marsala wine, onions, and garlic, and served with a side of steamed vegetables or rice.
- Vegan Chickpea Marsala: Chickpeas take center stage simmerd in a marsala-infused tomato sauce, served with warm naan bread or basmati rice.
- Vegan Marsala Risotto: Creamy risotto is cooked with marsala wine, caramelized onions, and herbs. Then, it’s topped with roasted vegetables or vegan parmesan cheese.
- Vegan Marsala Roasted Vegetables: A colorful assortment of roasted vegetables, such as bell peppers, zucchini, and eggplant are tossed in a marsala glaze and served as a vibrant side dish or over grains.
Remember to check the label of the Marsala wine you are purchasing, as some varieties may contain animal-derived fining agents.
What You Need To Make Skillet Mushroom Marsala Gnocchi
Cauliflower Gnocchi
As mentioned above, I love swapping cauliflower gnocchi for an alternative to traditional potato-based gnocchi. Made with a combination of cauliflower, flour, and seasonings, this gluten-free and low-carb dish is a not just for those looking for a healthier option, but also offers a lighter and more nutritious spin on the classic Italian dish, making it an excellent choice for those watching their carb intake or looking to incorporate more vegetables into their meals.
Vegan Butter
Vegan butter for the win! My go-to is Earth Balance, but a variety of options are readily available at your grocery store, typically consisting of a blend of oils, such as coconut oil, palm oil, or vegetable oils, that are emulsified to create a creamy and spreadable texture. Some vegan butter brands also incorporate plant-based milk for added richness and flavor.
Cremini Mushrooms
Cremini mushrooms, also known as baby bellas, are a popular ingredient in many marsala dishes. These mushrooms are actually mature white button mushrooms that have been allowed to grow longer. They have a firm texture and a deep, earthy flavor.
Cremini mushrooms are generally smaller in size compared to their Portobello counterparts, but larger than the delicate white button mushrooms. They have a rounded cap with a smooth, velvety texture that ranges in color from light tan to a rich, dark brown. With their robust, earthy flavor, cremini mushrooms are a great substitute for meat. They are the perfect complement to our gnocchi and marsala wine sauce in this recipe.
Marsala Wine
Marsala is a rich and flavorful wine that adds a unique taste to various dishes. In this recipe, Marsala is the key ingredient in this dish, used to enhance the flavor profile. With its deep amber color and complex notes, Marsala brings a sweet and slightly nutty taste to the recipe. The wine’s natural sweetness balances beautifully with the other ingredients, creating a harmonious blend of flavors. I find it at my local Trader Joe’s.
Coconut Milk
Coconut milk is a creamy and rich plant milk used to add luscious creaminess to the wine sauce.
Spinach
This nutritious leafy green vegetable not only enhances the presentation of the dish (aka fancy pants), but also amplifies its nutrition IQ, adding a healthy dose of plant power! Rich in vitamins A, C, and K, as well as iron, magnesium, and folate, it’s folded in to add tender texture and a subtle earthy flavor that complements the other ingredients.
How to Make Skillet Mushroom Marsala Gnocchi
- Cook the gnocchi.
Heat a large non-stick skillet over medium heat and add the gnocchi.
- Add the butter.
Cook until the gnocchi is toasted (about 3 minutes) and rotate the gnocchi to cook the other side.
- Make the sauce.
Saute the onions and garlic in olive oil until caramelized. Add vegan broth, marsala wine, coconut milk and oregano. Bring to a boil, reduce the heat to low and simmer until the sauce thickens.
- Add the greens and gnocchi.
When the sauce is reduced, fold in the spinach and add in the gnocchi.
Meal Prep & Storage Tips
Skillet Mushroom Marsala Gnocchi is best eaten when served but will stay fresh in an air-tight container in the refrigerator for 3 days.
How to Serve Skillet Mushroom Marsala Gnocchi
Although hearty and flavorful enough on its own, these side dishes are a nice complement to this one-skillet wonder.
Roasted Brussels Sprouts: Toss with olive oil, salt, and pepper, then roast until crispy and caramelized. These make a fantastic side dish that adds crunch and earthiness to the meal.
Garlic Green Beans: Blanch or steam green beans, then sauté in garlic-infused olive oil until tender-crisp.
Caprese Salad: A classic combination of sliced tomatoes, fresh vegan mozzarella cheese (such as Miyoko’s Creamery), and basil leaves. Drizzle with balsamic glaze or a simple vinaigrette.
Crusty Bread: Serve some warm, crusty bread on the side to soak up the delicious sauce.
FAQs
Is Mushroom Marsala Skillet Gnocchi gluten-free?
Can I use different types of mushrooms for this dish?
Can I add other ingredients to the mushroom marsala skillet gnocchi?
@thestephaniedreyer Skillet Mushroom Marsala Gnocchi This is the one-skillet comfort meal you need this season! Pillows of gnocchi are simmered in a savory marsala sauce with mushrooms and spinach. So so YUM! Ingredients: Ingredients: 1 6-oz package cauliflower gnocchi ¼ tsp salt, to taste ⅛ tsp freshly ground black pepper, to taste 1 cup vegan broth, divided 1 Tbsp vegan butter 1 Tbsp olive oil, divided ½ cup finely chopped onion 6 cloves garlic, minced 8 oz cremini mushrooms, cleaned, stems trimmed, and cut in half ¾ cup marsala wine ¾ cup coconut milk ½ tsp dried oregano 4 cups baby spinach leaves Get the rest of the recipe 👇🏼 https://vegandinnerclub.com #vegandinners #gnocchimarsala #veganitalian #vegandinnerclub ♬ Levitate - Blaze & Slip.stream
Skillet Mushroom Marsala Gnocchi
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Potato cauliflower pillows are surrounded in a bath of mushroom marsala sauce for a weeknight dinner that screams fancy pants, but this simple Skillet Mushroom Marsala Gnocchi is ready in 30 minutes.
Ingredients
- 1 6-oz package cauliflower gnocchi
- 1/4 tsp salt, to taste
- 1/8 tsp freshly ground black pepper, to taste
- 1 cup vegan broth, divided
- 1 Tbsp vegan butter
- 1 Tbsp olive oil, divided
- 1/2 cup finely chopped onion
- 6 cloves garlic, minced
- 8 oz cremini mushrooms, cleaned, stems trimmed, and cut in half
- 3/4 cup marsala wine
- 3/4 cup coconut milk
- 1/2 tsp dried oregano
- 4 cups baby spinach leaves
Instructions
- Cook the gnocchi: Heat a large non-stick skillet over medium heat and add the gnocchi. Season with salt and pepper and pour in ¼ cup of the broth. Cover and cook until the liquid is absorbed, about 5 minutes.
- Baste the gnocchi: Uncover and add the butter, tilting the pan to cover the bottom of the pan as it melts. Cook until the gnocchi is toasted (about 3 minutes) and rotate the gnocchi to cook the other side. Transfer to a plate.
- Make the sauce:Heat the skillet over medium heat and add the olive oil. Add the onion and cook for 5 minutes until slightly softened. Add the garlic and cook for 1 minute. Add the mushrooms, season with salt and pepper, and cook until caramelized, about 5 minutes. Add the remaining ¾ cup of vegan broth, along with the marsala, coconut milk and oregano. Bring to a boil, reduce the heat to low and simmer until sauce thickens, about 10 minutes. Taste and season with salt and pepper as needed.
- Finish the dish: When the sauce is reduced, fold in the spinach and add in the gnocchi.
Notes
- Spoiler Alert: Skillet Mushroom Marsala Gnocchi is best eaten when served but will stay fresh in an air-tight container in the refrigerator for 3 days.
- For non vegans: Serve cooked, sliced chicken breast over the gnocchi.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: Italian