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

Name: Sweet-Potato Gnocchi with Mushrooms and Spinach Recipe – Sunset Magazine
Total time: 180 min
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; 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

sunset.com

Sweet-Potato Gnocchi with Mushrooms and Spinach

View full recipe on sunset.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at sunset.com.

Share this recipe:

Cooking tools:

Potato ricer
Microplane
Spider strainer
Oven
Stove
Chef's knife
Cutting board
Mixing bowl
Pot
Saucepan
Skillet
Baking sheet
Parchment paper
Measuring cup
Measuring spoon
Grater
Slotted spoon
Colander
Fork
Kitchen towel
Serving bowl

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
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