A light creamy Marsala sauce, with fresh mushrooms, garlic, and herbs nestled in potato gnocchi and topped with pan seared steak tips.
Trim off the excess fat from the meat, and then cut into thin strips. Sprinkle with kosher salt and freshly ground pepper.
In a large skillet add about 2 tablespoons butter to the skillet. Allow the butter to melt, and get very hot, but be careful that it doesn't burn. Then add the steak. Let the meat cook undisturbed for about 1 minute. Once it begins to sizzle and brown on one side. Flip it over and cook the other side.
Cook for an additional minute just long enough to sear the outside of the meat. Transfer to a plate, and keep warm.
In the same skillet that you cooked the steak, melt butter and olive oil over medium heat.
Add mushrooms, garlic, sliced green onions, marjoram, salt & pepper. Cook for about 5 minutes.
Add broth, marsala cooking wine, and gnocchi. Cover and cook 3-5 minutes, or until gnocchi is softened. Be careful not to overcook.
Remove from heat and stir in heavy cream, until well blended. Transfer to a serving dish and top with steak tips. Sprinkle with chopped parsley and Parmesan, if desired.
Great substitutes for mushrooms are chopped cauliflower, eggplant or artichoke hearts.