peel, cut, and steam the yams until easily mashed.  Mash and cool down.  Mix together with the flour, eggs and salt.  the consistency should be similar to a dough.  Transfer to a floured counter and knead to mix everything further.  This dough is a bit more fragile than traditional gnocchi dough so be careful!

Cut gnocchi into even pieces and roll out thin "snakes" the thickness should be about the size of your thumb.  Cut equal sized "pillows" and transfar to a floured baking tray.  Freeze for a half hour.  To cook the gnocchi simply add to a pot of boiling salted water and cook for 2-3 minutes, or until they float to the top.  Make sure not to over fill the pot as this will cool the water and make the pasta gummy.  Gross!

Cook the gnocchi in the boiling water and strain well.  Transfer to a hot pan with vegetable oil, and add all of the vegetables.  Cook until well caramelized, add in the kale, and transfer to a bowl.  Cook the eggs however you like, but poached, over easy, or sunny side up would be best.  Gotta have the yolk!

Cook the gnocchi in the boiling water and strain well.  Transfer to a hot pan with the left over bacon fat and add the garlic and broccoli.  Cook until the broccoli is soft and then add in the cream and Parmesan.  Cook until the sauce thickens.  Top with crispy bacon and more cheese.  So good!

Take the cooked and strained gnocchi and add it to a hot pan with vegetable oil.  Cook until nice and caramelized and transfer to a bowl for tossing.  Add in the cinnamon and coconut palm sugar and set aside.  Add the diced apples to the pan with the maple syrup, and a Tbsp of water.  Cook until the apples are soft and the sauce is nice and sticky.  Top the gnocchi with the apples and dig in!