Sweet-Potato Gnocchi With Mushrooms And Spinach

• Gnocchi
• 1 cup low-fat ricotta cheese
• 3 pounds orange-flesh sweet potatoes (often labeled
• 3 tablespoons packed light brown sugar
• 1 cup freshly grated parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly grated nutmeg
• About 3 cups flour
• Assembly
• 1/4 cup olive oil, divided
• 1 tablespoon minced garlic
• 1/4 cup sliced shallots
• 1 pound mixed mushrooms such as chanterelle, cremini, king trumpet, matsutake, and oyster*
• 2 cups vegetable broth
• 3 tablespoons butter
• 12 ounces baby spinach leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup freshly grated parmesan cheese, divided

1. Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour.
2. In a large bowl, combine 3 cups sweet- potato puree (save extra for another use), strained ricotta, sugar, cheese, salt, and nutmeg. Gently stir in flour, 1/2 cup at a time, until a soft dough forms.
3. Working on a floured surface, divide dough into 8 portions. Roll each portion with your hands into a 15-in. rope, then cut into 1-in. pieces, sprinkling dough with flour if it gets sticky. Transfer gnocchi to a rimmed tray lightly dusted with flour.
4. Bring a large pot of salted water to a boil. Reduce heat to medium-low. Working in batches of 15 to 20, drop gnocchi into water, stirring to prevent sticking, and cook until gnocchi are firm and float to top of water, about 5 minutes. Using a slotted spoon, transfer gnocchi to a strainer and then to a lightly oiled rimmed pan to cool.
5. Assemble gnocchi: Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer to a large serving dish.
6. Meanwhile, heat remaining 2 tbsp. oil in a second large frying pan over medium-high heat. Cook garlic and shallots until fragrant, about 2 minutes. Add mushrooms and saute until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.
7. Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese.
8. *Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.
9. Make ahead: Prepare through step Cover and chill up to 3 days or freeze up to 3 weeks.
10. Note: Nutritional analysis is per serving.

lowfat ricotta cheese, orangeflesh sweet potatoes, brown sugar, freshly grated parmesan cheese, kosher salt, nutmeg, flour, olive oil, garlic, shallots, mushrooms, vegetable broth, butter, baby spinach, kosher salt, freshly ground black pepper, thyme, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/sweet-potato-gnocchi-with-mushrooms-spinach (may not work)