Heat oven to 200C/180C fan/gas 6. Put the
kale, walnuts, oil, lemon juice and Parmesan
in a processor and blitz until the kale is very
finely chopped. Bring a large pan of water
to the boil and cook the gnocchi in 2 batches,
for 2 mins each time.
Drain the gnocchi thoroughly, then tip
into an ovenproof dish and stir through
the kale pesto and the ham. Tear
the mozzarella into pieces and
dot over the gnocchi. Bake for
20-30 mins or until the cheese is
bubbling. Serve with the salad leaves.