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Day Seven: Gluten-Free with RR Challenge — Let’s Get Messy!

by caroline

Last night’s Day 7 of the Gluten-Free with Rachael Ray Challenge turned out to be a bit more of an undertaking than we had originally planned, but it was yummy nonetheless.

I decided to try the Gnocchi with Mushrooms and Sage Butter (featured in the March issue of Everyday with Rachael Ray), and lassoed Dan into being my handy, dandy cooking partner. I don’t know if it was my especially uphill 5-mile run while breaking in new shoes or just a craving, but I really wanted pasta last night.

Remember the Basic Batter you made for this recipe (and this one, too)? You’re going to need that again. But this time around you can go ahead and half the recipe because you only need a 1/3 cup to make these. We made it gluten-free, and here’s what we came up with:

RR’s Ingredients The G-Spot Used
  • 1 large baking potato (about 12 ounces)
  • 1/2 cup ricotta cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup ricotta cheese
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and pepper
  • Salt and pepper
  • 1/4 cup flour
  • 1 stick (4 ounces) butter
  • 6 tablespoons extra-virgin olive oil
  • 6 tablespoons extra-virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 pound cremini mushrooms, sliced
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly grated nutmeg

 

Directions:

  1. Microwave the potato on high until tender, about 12 minutes; let cool slightly. Peel and mash until smooth. TIP: If you don’t have a microwave, then you can just boil the potato until a fork can easily pierce it through to the center.
  2. In a large bowl, combine the potato, ricotta and parsley. Stir in the batter and season with salt. Stir in the gluten-free flour. Turn out the dough onto a lightly floured work surface and roll into a 3/4-inch-thick rope. Cut the dough crosswise into 1-inch pieces. TIP: Have some extra flour on hand to prevent the dough from sticking to your hands.
  3. In a large skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium-high heat. Add half of the mushrooms and cook, undisturbed, for 5 minutes; stir and cook for 1 minute longer. Season with salt and pepper; transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 3 tablespoons olive oil and the remaining mushrooms. Stir in the remaining 4 tablespoons butter, the sage, nutmeg and reserved mushrooms; cover to keep warm.
  4. In a pot of simmering, salted water, working in 3 batches, cook the gnocchi until tender and fluffy, about 3 minutes. Using a slotted spoon, transfer to a platter. Pour the mushroom mixture on top and toss.

 

Like, I already said, this recipe is not for a time-pressed evening. Make it when you have a little extra time and you’re A-OK with getting messy. This dish is wonderful, but let me tell you — the mushrooms MAKE it. Holy fungi! These little guys were oh-so-good.

Note: This is a gluten-free recipe. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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