Chicken Marsala Gnocchi
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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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
Description
Chicken Marsala Gnocchi brings together pan-seared chicken chunks coated with a light flour seasoning and roasted gnocchi tossed in olive oil and salt. The chicken is cooked in batches and then combined with a buttery mushroom and shallot sauté, enhanced by the deep, sweet aroma of Marsala wine and chicken stock. Roasting the gnocchi produces a crisp surface while keeping the center tender, contrasting with the rich, soft chicken and mushrooms. The sauce from the Marsala wine reduces to create a silky coating that melds the components. Finely chopped flat-leaf parsley sprinkled at the end adds a fresh herbal note.
The method includes roasting the gnocchi separately while preparing the chicken and sauce in the skillet, facilitating even cooking and textural contrast. The dish combines elements of Italian flavors with the rustic heartiness of gnocchi and mushrooms, resulting in a warm and satisfying main course.
While no explicit serving suggestions are given, this recipe serves as a robust entrée suitable for a family dinner or casual gathering. The ingredients allow flexibility to pair with a simple green salad or steamed vegetables for a balanced meal.
Ingredients
- 2 ounce gnocchi packages
- 4 tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt , divided
- 1 pound chicken breast 1 full breast, boneless, skinless
- 1 teaspoon black pepper divided, freshly ground
- 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 flat-leaf parsley finely chopped, Italian
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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