Sweet-Potato Gnocchi with Mushrooms and Spinach

Ingredients

• 12 ounces baby spinach leaves 
• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 1 pound mushrooms such as chanterelle mixed
• 3 cups flour 
• 1 tablespoon thyme leaves fresh chopped
• 1 tablespoon garlic minced
• 12 servings d gnocchi 
• 1 teaspoon kosher salt 
• 2 teaspoons kosher salt 
• 3 tablespoons brown sugar light packed
• 1 cup ricotta cheese low-fat
• 0.5 teaspoon nutmeg freshly grated
• 0.3 cup olive oil divided
• 0.5 cup parmesan cheese divided freshly grated
• 1 cup parmesan cheese freshly grated
• 0.3 cup shallots sliced
• 3 pounds orange-flesh sweet potatoes 
• 2 cups vegetable broth 
• 12 servings assembly 
• 12 servings assembly 

Equipment

• bowl
• frying pan
• pot
• sieve
• slotted spoon

Directions

1. Drain ricotta in a strainer over sink, stirring occasionally, 1 hour.
2. In a large bowl, combine 3 cups sweet- potato pure (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.
4. 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.
5. Transfer gnocchi to a rimmed tray lightly dusted with flour.
6. 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.
7. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat.
8. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes.
9. Transfer to a large serving dish.
10. 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.
11. Add mushrooms and saut until softened, about 5 minutes.
12. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.
13. Spoon vegetables over gnocchi and pour in broth.
14. Sprinkle with thyme and half of parmesan.
15. Serve with remaining cheese.
16. *Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.
17. Make ahead: Prepare through step Cover and chill up to 3 days or freeze up to 3 weeks.