10 oz. button mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala Cooking Wine
1/2 cup chicken broth
1 (16-18oz.) package potato gnocchi, uncooked
1/4 cup heavy cream
2 Tablespoons chopped parsley or basil, optional
1/4 cup freshly grated Parmesan, optional
In a large skillet, melt butter over medium heat. Add mushrooms. Cook 5 minutes, stirring occasionally, until mushrooms have softened slightly. Add garlic and cook for an additional minute. Add marsala and chicken broth; bring to a boil. Add gnocchi and cover the skillet. (If your skillet does not have a cover, you can cover with aluminum foil.) Cook 3-5 minutes, or until gnocchi is softened and cooked completely. Remove from heat and stir in heavy cream, until well blended. Sprinkle with chopped parsley and Parmesan, if desired. Serve hot.