Fill large pot with water and bring to boil while you are working on gnocchi.

In a large bowl mix flour with sweet potato, egg and salt.

Knead by hand to form a ball. If it becomes to sticky add a little more flour.

Divide into 3 balls. Take each ball and roll a "snake." Cut into small pieces.

Insert gnocchi into boiling water and cook for about 10 minutes. If they are cooked they will come to the top of the water. Drain.

Remove the stem from mushroom.

Whisk the egg on a plate, add some salt and pepper.

Dip each mushroom in the egg, both sides.

Place bread crumbs on the plate.

Dip mushroom in bread crumbs, both sides.

Heat the oil in the pan. Place the mushroom and cook on low-medium heat for 3 - 5 minutes. Flip and cook for another 3 - 5 minutes on the other side.

Cut into pieces.

In a small bowl mix avocado, greek yogurt, lemon juice, garlic powder and salt.

Place some kale on a plate, add portobello mushroom, sweet potato gnocchi.

Drizzle with avocado aioli.