Make the gnocchi: Combine the roasted sweet potatoes, eggs, spice blend, 00 flour, ½ cup of grated Parmigiano, and sea salt.
Make the spinach Taleggio sauce: Sauté the spinach in extra virgin olive oil until wilted. Add enough chicken bone broth to almost cover the spinach. Season with freshly grated nutmeg, sea salt, and black pepper. Blend the mixture. Then add in the cubed Taleggio cheese, some grated Parmigiano, and 1 large tablespoon of sea salted butter.
Finish the dish: Top the gnocchi with the spinach Taleggio sauce, more grated Parmigiano, and another grating of fresh nutmeg.
