Veal scaloppini with mushroom marsala sauce and gnocchi
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Creamy rich marsala and mushroom sauce is a great addition to this veal and gnocchi dish.
Ingredients
Dried potato gnocchi
400 g, shelf fresh variety
Veal leg steak, raw
400 g, (Buy 4x125g steaks), fat trimmed, flattened with a meat mallet
Mushrooms
500 g, button variety, sliced
Red wine
40 ml, (2tbs) marsala
Light cream
½ cup(s), (cooking cream), (125ml)
Fresh chives
¼ cup(s), finely chopped, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Bring a medium saucepan of water to the boil. Cook gnocchi for 4-6 minutes or until tender. Drain. Keep warm.
2
Meanwhile, heat a large non-stick frying pan over high heat. Lightly spray with oil. Cook steaks, for 1 minute each side or until browned. Transfer to a plate. Cover to keep warm.
3
Add mushrooms to pan. Stir for 4-5 minutes or until browned. Add marsala wine and cream. Season with salt and pepper. Return veal to pan for 2 minutes or until heated through. Pour veal sauce over gnocchi. Sprinkle with chives to serve.
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