Sweet-Potato Gnocchi with Mushrooms and Spinach

Sweet-Potato Gnocchi with Mushrooms and Spinach
Photo by Leigh Beisch

Ingredients

  • 1 pound mixed mushrooms such as chanterelle, cremini, king trumpet, matsutake, and oyster*
  • 1 tablespoon minced garlic
  • ½ cup freshly grated parmesan cheese, divided
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • + 13 more ingredients
    • 1 cup freshly grated parmesan cheese
    • ¼ cup olive oil, divided
    • Gnocchi
    • 1 cup low-fat ricotta cheese
    • 3 tablespoons packed light brown sugar
    • 12 ounces baby spinach leaves
    • Assembly
    • 2 cups vegetable broth
    • About 3 cups flour
    • 2 teaspoons kosher salt
    • 3 pounds orange-flesh sweet potatoes (often labeled "yams"), boiled until tender, peeled, and flesh puréed
    • ¼ cup sliced shallots
    • ½ teaspoon freshly ground black pepper

1. Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour. 2. 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. 3. Work...

View full recipe at My Recipes

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