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Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Place the potatoes on a baking tray and cook for 1 hour, or until cooked through.

2. Once cool enough to handle, remove the flesh from the potatoes and push through a fine sieve or ricer into a large bowl. Leave to cool completely and then stir in the cheese, yolks and flour. Season with salt and pepper. Bring the mixture together to form a dough.

3. Lightly dust a work surface with flour and roll the dough out into a long sausage shape. With a sharp knife cut the dough into dumpling shapes of about 2cm/1in. Set aside.

4. For the onion purée, heat the oil in a frying pan and add the onion, garlic and bay leaf. Sweat for a few minutes until the onions are softened but not coloured. Remove the bay leaf and place the onions and garlic in a blender or food processor. Blitz to a purée and pass through a sieve into a small bowl.

5. For the black garlic paste, blitz the garlic, oil and salt in a blender or food processor. Add water if you need more liquid to create a paste texture.

6. For the kale, put the kale on a chopping board and massage the leaves with the olive oil, until they soften and break down. Season with the lemon juice and season with salt and pepper.

7. Meanwhile, bring a large saucepan of salted water to the boil and add the gnocchi pieces. Simmer until they rise to the top of the water and then remove with a slotted spoon.

8. To serve, spoon the onion purée onto warmed plates. Swirl on the black garlic paste and add the gnocchi and kale on top. Scatter with the grated cheese.