SWEET-POTATO GNOCCHI WITH MUSHROOMS AND SPINACH

SWEET-POTATO GNOCCHI WITH MUSHROOMS AND SPINACH image

Categories Potato Side Thanksgiving Vegetarian

Yield 12 Servings

Number Of Ingredients 20

Ingredients

GNOCCHI
1 cup low-fat ricotta cheese
3 lbs. orange-flesh sweet potatoes (often labeled "yams"), boiled until tender, peeled, and flesh pureed
3 tbsp. packed light brown sugar
1 cup freshly grated parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
About 3 cups flour
ASSEMBLY
1/4 cup olive oil, divided
1 tbsp. minced garlic
1/4 cup sliced shallots
1 lb. mixed mushrooms such as chanterelle, cremini, king trumpet, matsutake, and oyster (leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets)
2 cups vegetable broth
3 tbsp. butter
12 oz. baby spinach leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. chopped fresh thyme leaves
1/2 cup freshly grated parmesan cheese, divided

Steps:

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 bowl. 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 second large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer o 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. Make ahead: Prepare though step 3. Cover and shill up to 3 days or freeze up to 3 weeks. Per Serving: 362 cal., 31% (114 cal.) from fat; 14 g protein; 13 g fat (5.3 g sat.); 49 g carbo. (4.2 g fiber); 1,021 mg sodium; 24 mg chol.