Cheesy Triple-Mushroom and Bread Gnocchi Bake
- 7 tablespoons extra virgin olive oil (EVOO)
- 4 tablespoons butter, cut into small pieces
- 1 loaf semolina bread, cut into 1/2-inch cubes
- (about 6 cups)
- 2 large cloves garlic – smashed, peeled and cut in half
- 2 pounds assorted portobello, shiitake and white mushrooms, stemmed and sliced
- Flat leaf parsley, finely chopped (a generous handful)
- Leaves from 3-4 sprigs thyme
- Salt and freshly ground pepper
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- (a couple of generous handfuls)
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup Marsala wine
- 1/2 pound fresh spinach, chopped
- 2 cups shredded provolone cheese (about 6 ounces)
In a large, deep skillet, heat 4 tablespoons EVOO, 4 turns of the pan, and half the butter over medium heat. Add the bread and garlic and lightly toast the bread, 7-8 minutes. Transfer the bread and garlic to a 9-by-13-inch casserole. Add the remaining 3 tablespoons EVOO, 3 turns of the pan, to the skillet; stir in the mushrooms, parsley and thyme and cook until tender, 7-8 minutes. Season with salt and pepper.
Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until thickened, about 5 minutes. Stir in the Parmigiano Reggiano and season with salt and pepper and the nutmeg. Keep warm.
Pre-heat the broiler to high. Stir the wine into the mushrooms for 1 minute. Add the spinach and wilt. Spoon the vegetable mixture into the casserole. Pour the white sauce on top; cover with the provolone. Broil until bubbly, 2-3 minutes.