I Need Rachel Ray's "Knock-Off Gnocchi" Recipe!?

Question

Did anybody write down (or remember) this recipe from her show? I was going to try it one night but forgot exactly what I need. Thanks!

Answer 1

I went to the Food Network website. Typed in Gnocchi, then clicked on Cook/Chef to sort by name.

Here's the page that lists gnocchi recipes by cook/chef. Towards the bottom is lists Rachel Ray.

http://web.foodnetwork.com/food/web/searchResults/0,7822,4,00.html?searchString=gnocchi&sortField=sctn_dsp_name&sortOrder=asc&searchType=Recipe

This recipe of hers has gnocchi in quotes so maybe that's the knockoff:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31521,00.html?rsrc=search

Answer 2

big fan of Rachel Ray and Paula Dean.. try the website. www.foodnetwork.com.. you can search by individual, show topics, and basic ingrediant. It's been bookmarked on my favorites for a long time. Good luck!

I took the time (it's raining here and my satellite is out,, so all I'got tonight is answering questions on Yahoo, lol).. to find the search.. go to search, make sure bubble for recipe is click and type in gnocchi,, you will see lists by the individuals,, which leads to recipes.. I see the fig one, and the chicken one, goronzola... ,, so I'm not sure, here's the direct link for you..

Answer 3

Gnocchi with Three-Mushroom Gravy
Rachael Ray
From Every Day with Rachael Ray
October - 2006

FOUR SERVINGS
1 ounce dried porcini mushrooms
3 tablespoons extra-virgin olive oil (EVOO)
4 medium portobello mushroom caps, halved
1/2 pound shiitake mushrooms, stemmed and thinly sliced
Salt and freshly ground pepper
1 1/2 tablespoons chopped fresh rosemary leaves (from 2 sprigs)
2 tablespoons tomato paste
1/2 cup dry Italian red wine
Two 10-ounce packages fresh gnocchi
Ricotta salata, crumbled, or freshly grated Pecorino Romano cheese
1 small head radicchio, cored and finely chopped

1. Simmer the porcini mushrooms and 2 cups water in a saucepan over medium heat. Reduce the heat to low and steep the mushrooms until softened and plump.
2. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the portobello and shiitake mushrooms and cook until tender, about 10 minutes. Season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute, then stir in the wine and let it cook down, about 1 minute.
3. Remove the porcini mushrooms from their broth, slice and add to the mushroom gravy. Ladle the porcini broth into the mushroom gravy, leaving any porcini grit in the pan. Adjust the salt and pepper.
4. Bring a large pot of water to a boil, salt it, add the gnocchi and cook until tender and floating on the surface, about 5 minutes. Drain the gnocchi, add to the mushroom gravy and toss. Serve in shallow bowls, topped with ricotta salata and radicchio.

Answer 4

Go directly 2 her web site RachaelRay.Com & type in the recipe you want & it will pop up.Good Luck

Answer 5

If you go to foodnetwork.com you can search under Rachel Ray's recipes, and I am sure you will find it.

Good luck!

Answer 6

http://www.rachaelrayshow.com/?q=yum-o/recipes-archive