Photo: Leigh Beisch; Styling: Dan Becker
Total Time
3 Hours
Serves 12

Serve tender sweet potatoes with a mixture of spinach and mushrooms, flavored with broth and Parmesan cheese, for a meatless holiday main dish.

How to Make It

Step 1

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

Step 2

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.

Step 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.

Step 4

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.

Step 5

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.

Step 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 sauté until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.

Step 7

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

Step 8

*Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.

Step 9

Make ahead: Prepare through step Cover and chill up to 3 days or freeze up to 3 weeks.

Step 10

Note: Nutritional analysis is per serving.

Ratings & Reviews

flakita's Review

August 08, 2012
You can buy sweet potato gnocchi at Trader Joe's. Quick, quick, and delicious. I service with flavored chicken sausage on the side.

microrich's Review

November 23, 2011
has potential. spinach, sweet potato and mushrooms are great together. however, benefit removed by adding refined ingredients (flour, oil, butter, sugar).

reverin's Review

September 26, 2011

KristinRT's Review

November 26, 2010
I've made this for Thanksgiving the past two years. It has been met each time with rave reviews. Simply delicious.

Mary26's Review

November 24, 2010
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.

TheFOs's Review

January 15, 2010
Really great. Skipped frying the gnocchi for less fat. The stock needed to be reduced down more than this, but just took a little time. Our toddler liked the gnocchi plain, too.

EllenRK's Review

December 07, 2009
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.

terrybryntesen's Review

November 30, 2009
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.

GJV0918's Review

November 30, 2009
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!

caltech45's Review

November 27, 2009
Great entree for meatless holiday meal, but time consuming. Made exactly as indicated (except cut recipe in half for meal for 4 with two side dishes) but needed less flour for gnocchi dough.