cottage cheese gnocchi with kale sauce

0 Make the sauce: Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 4 minutes. Use tongs to transfer to the food processor. Remove the water from the heat, but don’t drain.
1 Add the remaining sauce ingredients to the food processor and process until smooth. Transfer to a large skillet; set aside. Clean the food processor.
2 Make the gnocchi: Spread the cottage cheese onto a double layer of paper towels. Top with more paper towels; press firmly to draw out moisture. Transfer to the food processor.
3 Add the eggs, Parmesan, salt, and several grinds black pepper. Process, scraping down the bowl as needed, until fully whipped and combined. Add 1 1/2 cups flour and pulse just until it forms a sticky ball. If it’s way too sticky to handle, add up to 1/2 cup more flour a few spoonfuls at a time.
4 Transfer to a floured work surface and knead a few times to bring together. Cut into four sections with a floured knife or bench scraper. Using floured hands, roll each section into a long rope (about 3/4” wide), dusting with more flour as needed. Cut into small pieces. Transfer to a parchment-lined baking sheet dusted with flour.
5 Return the water to a boil (it will likely be green or yellow-ish; that’s ok!). Heat the sauce in the skillet over medium-low heat. Use the parchment paper to funnel the gnocchi into the water. Cook until they rise to surface, then cook 1 minute more (2 to 3 minutes total).
6 Use a spider or slotted spoon to transfer the gnocchi to the sauce along with a big splash of pasta water; toss to coat. Serve with more Parmesan.