Crispy Gnocchi with Creamy Kale-Walnut Sauce

Bring a large pot of salted water to a boil. Add ½ cup walnuts and boil for 5 minutes. Add the kale leaves and garlic and cook until very tender but not mushy, another 5 minutes. Using a slotted spoon or tongs, transfer the walnuts, kale, and garlic to a blender. Reserve the cooking water.

To the blender, add ⅓ cup extra virgin olive oil, the Parmesan, lemon juice, and red pepper flakes. Blend until smooth, adding cooking water as needed if the blender is stuck. Season to taste with salt.

Break the remaining walnuts into two or three pieces each. Add to a large nonstick or cast-iron skillet along with the remaining extra virgin olive oil. Set over medium heat and cook, stirring often, until the walnuts are golden, 2 to 4 minutes. Turn off the heat, then use a slotted spoon to transfer the walnuts to a small bowl, leaving the oil in the skillet.

Set the skillet to medium-high heat. Break apart any stuck-together gnocchi and add them to the skillet. Stir to coat in the extra virgin olive oil, then spread into an even layer. Cook, undisturbed, until golden underneath, 2 to 4 minutes. Stir and continue cooking until golden and crisp all over, another 2 to 4 minutes.

Turn off the heat and add ¾ cup of the kale sauce and ¼ cup of the cooking water. Stir to coat, adding more of the cooking water 2 to 3 Tbsp at a time, until the sauce is loose and creamy. Top with the toasted walnuts and more red pepper flakes and Parmesan as you like. Extra sauce can be covered and refrigerated for up to 3 days or frozen for 2 months.