Sweet-Potato Gnocchi with Mushrooms and Spinach Recipe – Sunset Magazine

Ingredients

• 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