First, peel the potatoes and cut them into small cubes. Wash the kale and remove the stems (the weight is without stems). Then boil them in boiling water until soft, for about 15 minutes.

In the meantime make the tomato sauce. In a small pot, sauce onion and garlic in olive oil, then add tomato pasta to the pot and cover the pot with a lid. Let cook on low heat for 20 minutes.

Drain the kale and try to remove as much as possible the excess moisture. Once done blend it. Drain the potatoes and mash them well, then combine with the kale in a large bowl, and mix to combine until the mixture is green. Now add salt and gradually add flour. The result should be a mouldable mixture but still kind of sticky. Sprinkle some flour on a clean surface and take some of the dough, roll it out with your hands to form long cylinders. Then cut small vertical pieces with a sharp knife.

Fill a tall pot with water and bring to a boil, when it does add rock salt and start adding the gnocchi, not all at once, 7/8 at a time, if the pot in wide enough. Once they will start rising leave them for a bit longer than drain them, preferably using a big slotted spoon.

If using the tomato sauce pour the gnocchi in the pot with the sauce. Otherwise if you live to sit, mix them with some olive oil so they don’t stick.