Photo of Veal scaloppini with mushroom marsala sauce and gnocchi by WW

Veal scaloppini with mushroom marsala sauce and gnocchi

12
PersonalPoints™ per serving
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

Dry potato gnocchi

400 g, shelf fresh variety

Lean veal leg steak

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 cooking cream

½ cup(s), (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.

Notes

SERVING SUGGESTION: Steamed broccoli, carrots, green beans and lemon wedges.