Chicken Marsala Gnocchi

5 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken marsala gnocchi

Servings:

Author: Natasha Bull

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