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1
Heat the oven to 350 degrees F.
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2
Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan.
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3
Roast until tender, about 1 hour.
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4
Remove the potatoes from the oven and set aside to cool.
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5
When cool enough to handle, remove the skins and puree the flesh in a blender until smooth.
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6
In a large bowl, combine the potato puree, ricotta, maple syrup, Parmesan, nutmeg, salt, pepper and flour, half a cup at a time, until a soft dough forms.
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7
Divide the dough into 8 to 10 portions.
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8
Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick.
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9
Cut into 1-inch pieces and continue the process with the remaining dough.
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10
Transfer the finished gnocchi to a floured baking sheet while working.
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11
Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium.
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12
Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes.
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13
Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet.
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14
Continue making the gnocchi with the remaining dough.
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15
Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat.
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16
Add the gnocchi to the pan and cook until browned, about 5 minutes.
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17
Remove them from the pan to a serving bowl and sprinkle with some Parmesan.
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18
In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender.
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19
Add the vegetable broth and bring to a boil.
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20
Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes.
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21
Remove the pot from the heat and season with salt and pepper, to taste.
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22
Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan.
