Sweet Potato Gnocchi with Brown Butter and Spinach
1 pound sweet potatoes
2 pounds Idaho or russet potatoes
2 large eggs, lightly beaten
2 teaspoons coarse salt
black pepper to taste
1/4 teaspoon freshly grated nutmeg, or to taste
2 1/2 cups unbleached all-purpose flour, plus more for dusting
Preheat oven to 400 degrees. Place sweet potatoes on a sheet tray and roast until easily pierced through with a sharp knife, about 1 hour. Peel and press through a ricer.
Place russet potatoes in a large stockpot. Add water to cover by 2 inches. Bring to a boil and cook until potatoes are tender when pierced with a sharp knife, about 40 minutes. Drain. When cool enough to handle, peel and mash potatoes using a potato ricer.
On a large work surface, gather warm sweet and russet potatoes into a mound, forming a well in the center. In a small bowl, stir together eggs and then pour in to well. Season potatoes with 2 teaspoons salt, white pepper to taste, and nutmeg. Sprinkle the potatoes with about 1 cup of flour and using both hands, work potatoes and egg mixture together. Gradually add another cup of flour, scraping dough from work surface with a knife or bench scraper as necessary. This process should not take more than 5 minutes. The longer the dough is worked, the more flour it will require and the heavier the dough will become.
Dust hands, dough, and work surface lightly with some of the remaining 1/2 cup flour. Cut dough into 6 equal portions. Using both hands, roll each piece of dough into a rope 1/2-inch thick. Continue dusting as long as dough feels sticky. Slice ropes at 1/2-inch intervals. Indent each piece with thumb, the tines of a fork, or the back of a semicircular grater to produce a ribbed effect.
Bring a large pot of salted water to a boil. Working in batches, boil the gnocchi until it comes to a float and is cooked through, about 1-2 minutes. Drain with a slotted spoon and toss with Brown Butter Sauce and baby spinach leaves.
Brown Butter Sauce
1 stick unsalted butter
In a large saute pan over medium heat, melt butter and stir until butter starts to brown, about 5 minutes. Season with salt to taste.