Homemade Spinach Gnocchi in Sage Brown Butter Sauce

Chicche Verdi Del Nonno (Gnocchi with Brown Butter and Sage) from Saveur
1 lb russet potatoes, unpeeled
Kosher salt, to taste
4 oz spinach
1+1/4 c semolina flour, sifted, plus more
2 eggs, beaten
18 T unsalted butter
16 leaves fresh sage, minced
1/4 tsp freshly grated nutmeg
Freshly ground pepper, to taste
4 T olive oil
3 T finely grated Parmesan

1. Put potatoes in a pot of salted water and boil and simmer until the potatoes are tender, about 25 minutes.
2. Drain the potatoes and allow them to cool.
3. Peel the potatoes and pass them through a food mill (medium plate) or a potato ricer.
4. Meanwhile, heat a 12" skillet over medium high heat and add the spinach with 1T water. Cook until wilted.
5. Remove from the pan, squeeze dry and chop until fine.
6. Combine the spinach and potatoes with the semolina and form a well in the middle of the ingredients.
7. Add the eggs and salt and mix with a fork to incorporate.
8. Transfer the dough to a work surface dusted with semolina and knead to combine.
9. Divide the dough into 6 pieces and roll each portion into a rope 1/2" thick.
10. Cut the ropes into small pillows and transfer to a semolina-dusted tray.
11. Melt 10T butter in a skillet over medium heat and cook until the butter browns, around 6 minutes. Add the sage and nutmeg and season with salt and pepper. Remove from the heat and set aside.
12. In the large skillet, melt 2 T butter with the olive oil and fry the pasta in batches until browned on both sides. , about 3 - 4 minutes.
13. When all the gnocchi is browned, toss with the warm brown butter and sprinkle with parmesan. Serve immediately.

Yield:
Serves 4 - 6

My variations:

• I didn't measure, I eyeballed. But I used 3 medium russet potatoes and 2 large handfuls of very clean spinach leaves.
• I used a masher, not the food mill. That would have added 10 minutes, getting it out, chopping the potatoes, etc. The dough wasn't fine as a result, but it worked well anyway. I removed chunks of potatoes that felt undercooked.
• I started with the amount of semolina in the recipe, but I kept adding more until the dough held together. It was very sticky until I rolled the ropes on semolina-dusted counters.