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
How to Make It
Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour.
In a large bowl, combine 3 cups sweet- potato purée (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.
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.
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.
Assemble gnocchi: Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer to a large serving dish.
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 sauté until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.
Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese.
*Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.
Make ahead: Prepare through step Cover and chill up to 3 days or freeze up to 3 weeks.
Yummy. I made this much quicker then the estimated time. I think the recipe is counting ricotta draining. I looked at the suggestions and reduced the broth and onion mix before adding spinach. Sherry to the mushrooms adds a nice element, dried thyme while cooking and fresh after very good. Lightly fried yum. I used white whole wheat which I thought was going to be a mistake, but worked well with the flavors. Besides the ricotta I think it took me 1.5 hours. You could probably buy precut sweet potatoes and cut a liitle more time.
I made the whole recipe as indicated (it DOES say 3 hours!), reducing the salt. I found I needed MORE flour to get the dough less sticky and easy to work with. I used 1/2 cup of seminola in addition to the 3 cups plus of flour. I made the sauce separately. I cooked only two portions of the gnocchi, and spooned some of the sauce over them in the skillet. I then froze the rest of the gnocchi, and then the sauce separately in portioned bags for eating later. I would definitely make this again for a crowd (if I had the time) it was just WONDERFUL. My only complaint was the sauce needs a little thickening, I think, or just less broth.
This was my first attempt making gnocchi, & I was very pleased with the result. It is certainly not your 30 minute meal, but the taste of the gnochhi was exquisite. Used less flour than called for, & floured the rolling board to keep them from sticking. Next time I will spend more time developing the sauce, as I thought the wild mushrooms could have been showcased more.
This dish was excellent. I agree that it was time consuming but if you have the time and patience it really does come out wonderfully! I halved the dish and still had leftovers for another dinner as well as freezing some extra gnocchi. I also served the dish with the flaky feta tart and herb roasted chinese long beans as suggested in the issue. It was a wonderful dinner!