Chicken Marsala Gnocchi
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
6
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Calories
410 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Marsala Gnocchi
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This saucy chicken marsala gnocchi with mushrooms is a fun twist on everyone's favorite sweet and savory chicken marsala dinner.
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Ingredients
- 2 ounce packages of gnocchi
- 4 tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt , divided
- 1 pound boneless, skinless chicken breasts , 1 full breast
- 1 teaspoon freshly ground black pepper , divided
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 6 tablespoons butter , divided
- 8 ounces brown mushrooms , about 4 cups, quartered
- 2 tablespoons shallot , finely chopped
- 1 cup marsala wine
- 1 cup chicken stock
- 2 tablespoons Italian flat-leaf parsley , finely chopped
Instructions
- Preheat the oven to 425°F.
- First, prep the chicken. Trim any excess fat from the chicken breast and cut into bite-sized chunks. Add to a bowl, sprinkle with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, then add the flour and toss with a spatula or spoon to coat the chicken.
- Heat 1 tablespoon of the canola oil in a large skillet with 1 tablespoon of butter over medium-high heat. Add half of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil and wipe out any burned bits. Add more oil if needed and repeat with the remaining chicken.
- Meanwhile, add the gnocchi to a large sheet pan. Drizzle with olive oil and toss with ½ teaspoon of kosher salt. Spread the gnocchi into an even layer. Roast in the oven for about 5-7 minutes, tossing halfway through.
- While the gnocchi roasts, melt 3 tablespoons of the butter in the same skillet used for the chicken and add the mushrooms and shallot. Sauté over medium heat, season with the remaining ½ teaspoons of kosher salt and black pepper, and stir occasionally. Cook until the mushrooms and shallots have softened, about 5 minutes. Add the marsala wine and the chicken stock. Bring to a boil and stir in the remaining butter, then reduce to medium heat and cook for 2-3 minutes before adding the chicken and transferring the hot gnocchi from the sheet pan to the skillet. Continue cooking the gnocchi in the sauce until the sauce is reduced by half. Add more salt or pepper to taste and sprinkle with fresh parsley.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
11g
(4%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
835mg
(35%)
Potassium
557mg
(16%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
488IU
(10%)
Vitamin C
3mg
(3%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 835mg | 35% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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