Directions:
- Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour.
- In a large bowl, combine 3 cups sweet- potato purée (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.
- 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.
- 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.
- 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.
- 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 sauté until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.
- Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese.
- *Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.
- Make ahead: Prepare through step 3. Cover and chill up to 3 days or freeze up to 3 weeks.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12560.04 Kcal (52586 kJ) | ||
| Calories from fat | 4338.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 482.05g | 742% | |
|---|---|---|---|
| Cholesterol | 360.52mg | 120% | |
| Sodium | 32580.21mg | 1358% | |
| Potassium | 6508.49mg | 138% | |
| Total Carbs | 1864.15g | 621% | |
| Sugars | 19.72g | 79% | |
| Dietary Fiber | 81.77g | 327% | |
| Protein | 220.99g | 442% | |
| Vitamin C | 522.9mg | 872% | |
| Vitamin A | 136.5mg | 4549% | |
| Iron | 105.3mg | 585% | |
| Calcium | 5717mg | 572% | |
| Amount Per 100 g | |||
| Calories | 318.57 Kcal (1334 kJ) | ||
| Calories from fat | 110.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 742% | |
|---|---|---|---|
| Cholesterol | 9.14mg | 120% | |
| Sodium | 826.35mg | 1358% | |
| Potassium | 165.08mg | 138% | |
| Total Carbs | 47.28g | 621% | |
| Sugars | 0.5g | 79% | |
| Dietary Fiber | 2.07g | 327% | |
| Protein | 5.61g | 442% | |
| Vitamin C | 13.3mg | 872% | |
| Vitamin A | 3.5mg | 4549% | |
| Iron | 2.7mg | 585% | |
| Calcium | 145mg | 572% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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