4 T garlic-infused olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 (8 oz) package sliced baby bella mushrooms
1 c chicken broth
1 c marsala cooking wine
2 (16 oz) package potato gnocchi (I got mine at Costco)
1 lb sausage, crumbled, cooked and drained (we had some leftover from lasagna so I just threw this in)
4-5 green onions, sliced
Instructions
Heat olive oil over medium heat and add onion. Cook until just translucent. Add mushrooms and stir until they start to give off liquid. Then, add garlic and saute for about 30 seconds to a minute.
Add broth and marsala wine. Increase heat to high and cook down sauce until it reduces by about 1/3rd. (I made a slurry of cornstarch and water...1 T cornstarch, 4 T water and added to thicken the sauce a bit. Make sure the sauce bubbles for about 3 minutes if you do this to cook the cornstarch taste out.)
Turn heat back to medium. Add gnocchi and sausage and coat in sauce. Then, cover and warm for about 5 min (check to make sure nothing is burning).
Remove lid and serve immediately with green onions.
