2 sweet potatoes
2 Idaho potatoes
2 medium eggs
1 cup 1 tablespoon all-purpose flour (plus more for later, when rolling out dough)
1 tablespoon salt
1/2 teaspoon ground black pepper
8 oz baby bellas, washed well and sliced
1 cup packed spinach, washed
Parmesan cheese (in wedge form)
1/4 cup dry white wine
1 teaspoon truffle oil
Turn oven to 400.
Wash sweet potatoes and roast until tender, approximately 25 minutes. Remove from oven and cool.
While sweet potatoes are roasting, boil the Idaho potatoes until a fork pierces them easily.
After all of the potatoes have cooled, peel and mash them in a large bowl. Add the eggs, flour, salt and pepper. Mix with hands to incorporate all of the ingredients. Kneed a few times on a clean, floured counter. If really sticky add a little more flour to make dough workable.
Divide dough into large balls. Roll into long snakes, about 3/4 inch thick. Cut dough every 3/4 inch or so. Using the tips of your forefinger and middle finger, put slight pressure on gnocchi top and push down lightly to roll the gnocchi towards you. This should just make a slight indent in gnocchi. (Don't worry if it doesn't work at first, rolling gnocchi takes practice!)
In large saute pan, heat olive oil over medium-high heat. Add sliced mushrooms and cook about 5 minutes, or until soft and juice has mostly evaporated. Add white wine and cook 3 minutes (make sure it is simmering/sizzling to evaporate alcohol). Add spinach and wilt.
Boil large pot of water. Add gnocchi to water. Cook about 2 minutes past point when gnocchi being to float. Test one when they float to get a better idea if they are done.
Drain in large colander.
In large serving dish, toss gnocchi with spinach, mushrooms, and truffle oil. Shave Parmesan curls generously over pasta. Salt and Pepper to taste.