Sweet-Potato Gnocchi With Mushrooms And Spinach

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

2. In a large bowl, combine 3 cups sweet-potato puree (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. 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. Transfer gnocchi to a rimmed tray lightly dusted with flour.

4. Bring a large pot of salted water to a bowl. 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.

5. Assemble gnocchi: Heat 2 tbsp. oil in a second large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer o a large serving dish.

6. 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. Add mushrooms and saute until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.

7. Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese.

Make ahead: Prepare though step 3. Cover and shill up to 3 days or freeze up to 3 weeks.

Per Serving: 362 cal., 31% (114 cal.) from fat; 14 g protein; 13 g fat (5.3 g sat.); 49 g carbo. (4.2 g fiber); 1,021 mg sodium; 24 mg chol.