Pan-Seared Gnocchi with Mushroom Marsala Sauce
- 1 package (20 oz.) Celentano Gnocchi
- 2 tablespoons butter
- 1 package (11 oz.) prepared chicken Marsala skillet sauce
- Salt and black pepper to taste
- grated Parmesan cheese
Bring a large pot of water to a boil and cook gnocchi for 2-3 minutes, drain well and place onto a kitchen towel and pat dry. Melt the butter in a large skillet and add the cooked gnocchi. Cook on high heat stirring frequently for about 4 minutes. Continuously stir gnocchi evenly in the pan for crisp texture on both sides. At the same time, heat Marsala sauce in another large skillet over medium heat. Add the sautéed gnocchi to the Marsala sauce, toss to combine and cook for one more minute on high heat. Season with salt and black pepper. Divide among serving plates and sprinkle with shaved Parmesan cheese.