There is no better combination than gnocchi in Mario Batali’s marsala sauce!
GNOCCHI A LA ROMANA WITH MUSHROOM MARSALA
8 tablespoons unsalted butter (divided)
3 cups milk
1 teaspoon Kosher salt
1 cup semolina flour (quick cooking or finely ground cornmeal)
1 cup freshly grated Parmigiano-Reggiano (divided)
4 egg yolks
MUSHROOM MARSALA SAUCE:
2 tablespoons olive oil
2 shallots (peeled, minced)
2 cups cremini mushrooms (thinly sliced)
2 cups shitake mushrooms (thinly sliced)
1/2 cup marsala
1/4 cup chicken stock
2 tablespoons unsalted butter
2 tablespoons parsley (chopped to garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 425ºF. Grease a baking sheet and baking dish with 2 tablespoons of butter.
In a medium saucepan add the milk and 6 tablespoons of butter and heat over medium heat until simmering. Pour the semolina in a thin stream, whisking constantly until it thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Season with salt and pepper. Pour semolina onto the buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool and refrigerate for 1-2 hours.
Using a pastry cutter or water glass, cut 2 1/2-inch rounds out of the semolina. Arrange leaning up against one another in a buttered baking dish (9 x 5-inch) and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes or until top is light golden brown.
For the Marsala Sauce: In a saute pan over medium-high heat, add olive oil. Once hot, add shallots and mushrooms and cook until browned, about 7-9 minutes. Add marsala and chicken stock. Bring to a simmer and cook until reduced by half. Remove from heat and stir in butter, one tablespoon at a time. Season with salt and pepper. Serve over gnocchi and garnish with parsley.
Tip: Make the gnocchi in advance and keep in the refrigerator on a baking sheet wrapped in plastic wrap.