For the gnocchi:

Preheat oven to 425 degrees F. Pierce sweet potatoes with a fork and wrap with aluminum foil. Bake for 45-60 minutes or until tender when pierced with a fork. Remove from oven and let cool. When cool enough to handle, remove skins and mash. Stir in salt, nutmeg and pepper. (For reference, my baked sweet potatoes measured 2 cups mashed) Place mixture into a large bowl. Add ¼ cup of flour at a time until desired consistency is reached. You want the dough to be soft yet slightly sticky. (I used 2¼ cups flour) Divide dough into 6 portions. Dust surface and roll each section into 12 inch ropes. Use a sharp knife and cut each rope into 1 inch portions. Use the back of the knife to make decorative indentations.

Fill a large saucepan with water and bring to a boil. Reduce to a simmer and gently add gnocchi as to prevent clumping. Wait for gnocchi to float to the surface of the water and cook an additional 30 seconds to 1 minute. Use a slotted spoon to remove from water.

For the sautéed mushrooms and spinach:

Add oil to a large skillet over medium heat and sauté garlic until fragrant. Add mushrooms and sauté until caramelized on the bottom. Stir in balsamic vinegar, rosemary and season with sea salt and pepper. Cook an additional 3-5 minutes until both sides are caramelized. Add in spinach and cook until wilted. Spoon in boiled gnocchi and sauté until lightly golden on each side, ~1-2 minutes on each side.

Adjust seasoning as desired and serve, enjoy :)