Recipe courtesy of Sasha Perl-Raver
Episode: A Side of Lamas
Save Recipe Print
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Gnocchi:
Chimichurri Broth:

Directions

Heat the oven to 350 degrees F. 

Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan. Roast until tender, about 1 hour. Remove the potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and puree the flesh in a blender until smooth. 

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. Divide the dough into 8 to 10 portions. Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick. Cut into 1-inch pieces and continue the process with the remaining dough. Transfer the finished gnocchi to a floured baking sheet while working. Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium. Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes. Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet. Continue making the gnocchi with the remaining dough. 

Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add the gnocchi to the pan and cook until browned, about 5 minutes. Remove them from the pan to a serving bowl and sprinkle with some Parmesan. 

In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender. Add the vegetable broth and bring to a boil. Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes. Remove the pot from the heat and season with salt and pepper, to taste. Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Sweet and Spicy Short Ribs

Recipe courtesy of Food Network Kitchen

Baked Potato Wedges

Recipe courtesy of Ina Garten

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Beth's Hash-Brown Potato Casserole

Recipe courtesy of Trisha Yearwood

Spicy Quinoa with Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.