Fall Sweet Potato Gnocchi with a Butter Mustard Sauce

Gnocchi is an amazing invention on its own, but using sweet potato instead of regular potato makes it the perfect fall dish. Don’t let the veggies fool you, this is definitely not a healthy dish – but it is a hearty dish that will leave you satisfied and warm!

1. Clean and scrub sweet potatoes. Pierce all over with a fork. Wrap in paper towel and microwave until cooked all the way through, about 8 minutes per sweet potato. A fork should have no resistance and skin will be wrinkly.
2. Peel skin off sweet potatoes and discard. Mash the sweet potato in a bowl and let cool to room temperature.
3. Add the egg and salt to the sweet potatoes and mix thoroughly. Sift in flour and fold in until completely incorporated. Dough will be tacky.
4. Form dough into 4 fist-sized balls on a floured work surface. Roll each into 1″ wide snakes and chop each snake into 1″ long pieces.
5. Press each piece against a fork to create the signature gnocchi shape. Place on a floured baking sheet until ready to cook.
6. To begin the sauce, melt the butter in a pan over medium heat. Add in apples, onion, and salt, and cook until onions begin to soften.
7. Meanwhile, boil gnocchi, in batches, in unsalted water for 3 minutes or until they float to the surface.
8. As gnocchi finish boiling, add them to the apple/onion pan along with the kale, keeping on low heat. Do not drain gnocchi all the way when transferring – some water (1/2 cup?) from the gnocchi will help the sauce bind to the gnocchi.
9. Once kale has wilted, add in Dijon mustard and pepper to taste. Serve warm.