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
Scale
- 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