Peel and boil the potatoes until tender. Drain, keeping the water

Place kale in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt

Drain the kale and use a dish cloth to remove as much water as possible

Finely chop the kale and add to the potatoes. Mash both together

Gently mix in three-quarters of the flour, egg, salt and pecorino and work it into a smooth mound. Stop adding the flour when it is slightly sticky but firm.

Flour your bench and take a quarter of the potato mixture and roll it into a sausage shape. Cut the desired sized gnocchi from the mixture

Just before cooking the gnocchi combine the butter and garlic in a medium saucepan. Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Add pepper to taste and remove from heat

Cook the gnocchi in a large pot of salted water. When the gnocchi has risen to the surface remove with a strainer and place into an oiled bowl

Drizzle browned butter sauce over the gnocchi, add a sprinkling of shaved pecorino and some freshly snipped chives