Veal scaloppini with mushroom marsala sauce and gnocchi
Dry potato gnocchi
400 g, shelf fresh variety
Lean veal leg steak
400 g, (Buy 4x125g steaks), fat trimmed, flattened with a meat mallet
500 g, button variety, sliced
40 ml, (2tbs) marsala
Light cooking cream
½ cup(s), (125ml)
¼ cup(s), finely chopped, finely chopped
2 x 3 second spray(s)
- Bring a medium saucepan of water to the boil. Cook gnocchi for 4-6 minutes or until tender. Drain. Keep warm.
- 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.
- 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.