Preheat oven to 400 degrees. Empty entire package of sweet potato gnocchi onto a large baking tray. Add the sliced mushrooms, and sprinkle with 1/2 tsp of salt. Bake for 15-17 minutes until mushrooms are brown, and sweet potato gnocchi has cooked through and is plump. Turn half way through to allow the vegetables and gnocchi to cook evenly. Add chopped kale to the tray and bake for the last 2 minutes so that the kale slightly wilts with the gnocchi and mushrooms. Remove from oven.

While the gnocchi is baking make sage browned butter. Place butter in a small saucepan and bring to a simmer on medium heat. Once bubbling add chopped sage. Simmer until butter is an amber color. This will take about 3 minutes total. Remove from heat. Once the butter has slightly cooled mix it with the mascarpone cheese. If you are not using salted butter then add a pinch or salt (or to taste) to the cheese and butter mixture.

Dollop the brown butter and sage mascarpone cheese on top of the gnocchi after plating, or spoon onto plate before plating the gnocchi. Either way works! Garnish with crispy bacon, and parmesan if desired.