Buttery Sweet Potato Gnocchi with Spinach

Fill a small pot or deep skillet with at least 4 inches of water and some salt. Bring water to a boil for gnocchi. Meanwhile, preheat a separate skillet to medium heat with a drizzle of olive oil for the spinach.

When water boils, add gnocchi and boil according to package directions, just until gnocchi floats, usually 2–4 minutes. Add spinach, garlic, and crushed red pepper to the other skillet and saute for 2 minutes just until spinach wilts. Sprinkle with salt and turn skillet off. Drain gnocchi.

Return gnocchi pot/pan to medium-high heat. Add butter and sage leaves. Stir to melt and brown butter while crisping the sage just slightly. When brown bits appear on the bottom of the skillet, turn heat off and add the (still-hot) gnocchi to the butter mixture. Toss to coat.

Taste spinach and gnocchi, adding pinches of salt to each until they are both very flavorful. Serve with extra herbs, crushed red pepper, flaky salt, or Parmesan. Enjoy!