Sweet Potato Gnocchi with Caramelized Onions, Mushrooms and Spinach in a Brown Butter and Balsamic Sauce

Recipe adapted from https://www.halfbakedharvest.com/crispy-brown-butter-sweet-potato-gnocch...

1. Bring a pot of water to a boil. Peel and cut sweet potatoes into quarters. Add to water and cook for 15 minutes, or until tender.
2. Slice the onion into strips - set aside. Melt 4tbs. of butter in a large stock pot. Once melted, add onion and turn heat to low. Let simmer for 10-15 minutes, stirring occasionally.
3. Slice the mushrooms and add to the stock pot with 4tbs. more of butter. Let simmer for about 20 minutes, stirring occasionally.
4. Once sweet potato is soft enough, mash it so it has a smooth consistency.
5. Bring another pot of water to a boil.
6. Mince garlic, rosemary and thyme. Add to the onion and mushroom. Let simmer for 10 minutes, stirring occasionally.
7. Make gnocchi by combining the mashed sweet potato, ricotta, eggs, 1 tsp. salt and parmesan. Add flour (the amount depending on how sticky the dough is). Roll into a log shape and cut it into 4 equal pieces. Cut each of those quarters in half and roll them into a snake shape, about ½ an inch thick. Then cut it into 1 inch pieces. Add to boiling water. As gnocchi floats to the top of the water, remove them and place them in a colander.
8. Add balsamic vinegar to onion and mushroom. Let simmer for 5 minutes, stirring occasionally. Then remove from heat and add spinach.
9. Divide the boiled gnocchi into 4 batches. Melt 2 tbs. of butter in a frying pan and add in the first batch and fry at a high heat until golden brown - about 5 minutes. Add to pot with onion, mushroom and spinach. Repeat with the remaining 3 batches and 6 tbs. of butter.
10. Once all of the gnocchi has been fried, return the stock pot with everything in it to the stove and let simmer for 3-5 minutes.
11. Serve the gnocchi with goat cheese and fresh herb garnishes!