sweet potato gnocchi with brown butter sage, maple sausage, raisins, and spinach

Confession: I didn't make the gnocchi from scratch, nor did I make the unfathomably delicious maple sausage (which came from one of my CSA's neighbouring farms). What I did do, however, is have the good sense to brown up the sausage, remove it from the pan, deglaze with butter, brown up some sage, sauté some spinach (with a few healthy cracks of nutmeg), throw in some rehydrated raisins, boil up the gnocchi, spoon some of the starchy water into the sauce pan, throw the sausage back in, stir in the drained gnocchi, and coat the whole thing in fresh Parmesan.

(One other confession: this recipe was ripped off from the rather excellent Vespa (on 84th & 2nd) which has a similar sweet potato raviolacci with raisins.)