Cheesy Triple-Mushroom and Bread Gnocchi Bake Rachael Ray   From Every Day with Rachael Ray November 2006 FOUR SERVINGS 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 to 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) 1. 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 to 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 to 8 minutes. Season with salt and pepper. 2. 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. 3. Preheat 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 to 3 minutes.

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