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Add a bit of decadence to your life with this one pan, 30-minute chicken marsala gnocchi recipe! It has juicy chicken, pillowy gnocchi, and a dreamy marsala cream sauce.
Try my Easy Chicken Marsala, Creamy Pork Marsala, or Chicken Marsala Pasta next.
Why you’ll love it
My favorite genre of cooking might just be easy meals that seem gourmet. That’s definitely the case for this chicken gnocchi recipe! The creamy marsala mushroom sauce tastes restaurant quality, but this makes a great weeknight option since it’s a one pan meal.
Garlic, marsala wine, parmesan cheese, and a splash of cream are a few of the building blocks to make this elevated meal. We’ve also got rotisserie chicken for convenience. And all those tender mushrooms. Delicious. This marsala gnocchi is company worthy!
What you’ll need
- Olive oil and butter – for sautéing
- Mushrooms – I chose cremini (aka baby bellas)
- Onions and garlic – I like sweet (Vidalia) onions
- Dijon mustard – my favorite flavor enhancer. Just a hint is a game changer.
- Marsala – it’s a wine that’s fortified with brandy. I recommend using secco or semi-secco for this classic Italian-American sauce.
- Chicken broth – for more depth of flavor
- Heavy cream – it’s for that silky texture and delicious creaminess
- Chicken – use rotisserie/leftover chicken
- Gnocchi – we’re using the shelf-stable variety you find in the dry pasta aisle
- Parmesan – always grate your own for best taste and meltability!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Grating parmesan from a block is easy with a Microplane zester, and mincing garlic is effortless with a garlic press.
- I make this one pan gnocchi in this skillet.
- Chop up the mushrooms and onions on this cutting board.
How to make chicken marsala gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet, sauté the onions and mushrooms in the oil and butter. The water will release and cook off. Once the mushrooms are nicely seared, add in the garlic and Dijon and cook until fragrant.
Stir in the marsala, broth, heavy cream, gnocchi, and chicken. Bring to a gentle bubble, then let it cook until the gnocchi is cooked through and the sauce has thickened. Stir in the parmesan and parsley (if using), and generously season with salt & pepper.
Helpful tips
- There’s no need to precook the gnocchi in this dish. In fact, the starch that releases as it cooks is what thickens up the sauce.
- Stovetops and cookware vary, so be prepared to make some adjustments to any one pan meal. If it’s not thickening up, simply wait or turn up the heat. If it’s thickening too fast, turn it down and/or add a splash of liquid.
Substitutions and variations
- This would be delicious without the chicken if you want it to be more of a side dish or a meatless meal.
- You may be able to get away with using half-and-half instead of heavy cream in this recipe, but keep in mind the sauce may not thicken as well and/or may take longer to thicken or possibly curdle.
- Try adding in a handful of fresh spinach near the end of the cooking time.
- Keep in mind that if you swap for cauliflower gnocchi, the sauce may not thicken the same.
What to serve with gnocchi marsala
- Since it’s a meal in itself, I especially like it with a bright side salad. Try my homemade Olive Garden Salad Dressing for a zesty complement or this light Avocado Cucumber Tomato Salad.
- Cheesy Garlic Bread is a great pairing always. Or try breadsticks or a slice of fresh crusty bread.
Leftovers and storage
- Store leftovers of this chicken gnocchi for 3-4 days in an airtight container in the fridge.
- Reheat slowly over a low heat in a covered saucepan, or microwave in 30-second intervals and stir every so often.
- I don’t recommend freezing this one because the texture could change due to dairy and the gnocchi.
If you made this chicken gnocchi with a marsala sauce, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram if you made this or any S&L recipe.
Chicken Marsala Gnocchi
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 see note
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1.5 cups cooked/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
- Add the oil and butter to a fairly deep skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Reduce the heat to medium and stir in the garlic and Dijon mustard. Cook for about 30 seconds.
- Stir in the marsala, chicken broth, cream, gnocchi, and chicken. Once it starts to bubble, continue cooking it, uncovered, stirring occasionally, for 5-7 or minutes until the gnocchi is cooked and the sauce has thickened to your liking.
- Stir in the parmesan cheese and parsley (if using), and season generously with salt & pepper. Serve immediately.
Notes
- I recommend using semi-secco (semi-sweet) or dry marsala wine for this recipe.
- The gnocchi cooks right in the sauce and releases starch to thicken it. There is no need to pre-cook the gnocchi.
- Troubleshooting tips: as with any one pan meal, stoves and pans can vary, so you may need to make adjustments on the fly. You may need to add more liquid if it’s looking low before the gnocchi is cooked. If there’s too much liquid or the sauce hasn’t thickened by the time suggested cooking time is done, just cook it for a bit longer and the starch released by the potato gnocchi will work its magic and thicken the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you have any recommendations for a heavy cream alternative? Coconut milk and a thickener?
Hi! Readers have swapped cream with Silk’s dairy-free whipping cream in some of my recipes with success. Coconut milk may work but I find it changes the flavor. You could experiment, though. Not sure you’ll need a thickener as the gnocchi does release starch, but you could always add in a cornstarch slurry at the end if needed. Let me know how it goes if you try! 🙂
This was easy to make and really delicious! I will definitely make this dish again.
I’m thrilled to hear that, Deb!! 😀 Thank you for your review!