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Sweet Potato Gnocchi

<i>Makes 6 to 8 servings</i>

2 pounds sweet potatoes, preferably yellow-fleshed

1 pound Russet potatoes

—Kosher salt

—White pepper in a mill

2 cups all-purpose flour, plus more as needed

3 tablespoons butter, at room temperature

3 ounces (3/4 cup) grated dry Jack or Asiago cheese

1 pound young spinach leaves

1 garlic clove, pressed


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