Better ricotta gnocchi with kale pesto and pangrattato

Name: Better ricotta gnocchi with kale pesto and pangrattato
Cuisine: European, Italian, Mediterranean
Ingredients: 420 g fresh ricotta; 1 large egg; 1 egg yolk; salt & freshly ground black pepper; 1/2 cup finely grated parmesan; 100-120 g plain flour, plus extra for rolling; 1 bunch of tuscan kale / cavalo nero (leaves removed from the stems); 1/2 cup toasted pine nuts ((save half of this for the end)); 1/2 clove garlic; 3 tablespoons olive oil; 2 tablespoons lemon juice; water to loosen if needed; salt and pepper; Sourdough bread (enough to give you about 2 cups of crumbs. Fresh or day old is fine); 2-3 tablespoons olive oil; 1-2 teaspoons lemon zest; red chill flakes ((optional)); lemon zest; grated pecorino / parmesan; remaining 1/4 cup toasted pinenuts