Sweet Potato Gnocchi in a Chimichurri Broth

Ingredients

• 4 orange-flesh sweet potatoes
• 1 cup low-fat ricotta cheese
• 1 tablespoon maple syrup
• 1 cup freshly grated Parmesan, plus more for sprinkling and garnish
• 1 cup freshly grated Parmesan, plus more for sprinkling and garnish
• 1/2 teaspoon freshly grated nutmeg
• 1/2 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• About 3 cups all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 2 portobello mushroom caps, finely diced
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 2 cups finely julienned baby spinach leaves
• 1/2 cup chopped Italian parsley leaves, plus more for garnish
• 1/4 cup chopped cilantro leaves
• 2 tablespoons chopped oregano leaves
• 1 tablespoon chopped thyme leaves
• 1 tablespoon red wine vinegar
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper

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