Cheesy Triple-Mushroom and Bread Gnocchi Bake - Recipes List

Name: Cheesy Triple-Mushroom and Bread Gnocchi Bake - Recipes List
Ingredients: 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)

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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

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Ingredients

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)