1. kale rinse properly and strip from the stems. Blanch in enough boiling hot salted water, rinse, squeeze well and chop very finely. Peel and finely dice onion. Melt butter, cook onion cubes and kale in it over medium heat for 5 minutes. Season with salt and pepper and cool down.
Stir ricotta with egg, semolina and parmesan until smooth. Fold in the cooled kale and refrigerate for 1 hour with the lid closed.
In the meantime, remove the stems from the tomatoes and cut the skin crosswise. Blanch tomatoes briefly in boiling water, rinse, skin and finely dice. Peel garlic clove and press through a press. Roast pine nuts in a frying pan without fat until golden brown. Heat olive oil in a saucepan. Add garlic and tomatoes, sauté over medium heat for 5 minutes until soft. Season to taste with salt and freshly ground pepper and keep warm.
In a saucepan, bring salted water to a boil. With 2 damp tablespoons from the cooled ricotta mass cut out gnocchi and form in the boiling salted water. Cook in boiling water for 5 minutes. The gnocchi are ready when they float to the surface. Remove the dumplings with a skimmer and drain on kitchen roll. Then garnish with the pine nuts and serve with the Paradeiser sauce.
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