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    Gnocchi Marsala

    Sometimes things just pop into my head and sometimes something I’ve sampled brings a flood of ideas. This one is a combination of the two. At a demonstration one of the store managers cooked up a large dish of dumplings with mushroom sauce somewhat of a European entrée. I thought about making a similar item and came up with this offering.

    You will need:

    Gnocchi — 1 LB. — If you make your own that’s great however for those that either don’t have the time nor knack there are a few frozen varieties that can be purchased at most stores. If you can’t find frozen some manufacturers make a dried version.
    Mushrooms — 1 LB. — Use either button or crimini or a combination of the two.
    Marsala Wine — 1/4 cup (approx)
    Stock &#151 chicken, veal or vegetable depending on your personal taste, I wouldn’t use beef as it would overwhelm the mushroom/marsala taste.
    Heavy Cream — 1 cup (approx.) — if you want a lighter sauce you can use half and half or milk.
    Shallots — 1 TBSP finely diced.
    Butter/Olive Oil — 1 TBSP each

    Depending on which gnocchi you use timing here is flexible. You want the gnocchi to be ready just as you are about to finish the sauce which will take about 15 minutes or less to prepare.

    Clean the mushrooms of any excessive dirt and cut into pieces that are about the same size as the gnocchi. In a saucepan large enough to hold all of the mushrooms heat the oil and butter over medium/low heat, add the diced shallots and cook just until they turn a little translucent, don’t overcook them. At the mushroom pieces and cook until they give off most of their liquid, add the marsala wine and cook just long enough to burn off the alcohol. You want the sauce to be a little liquid so if it gets a little too dry add some of the stock. Turn off the heat and add the cream/milk stir to combine then add the cooked gnocchi. Enjoy!

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