Sweet Potato Gnocchi In A Chimichurri Broth

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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

1/2 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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