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If using fresh kale or cavolo nero, wash the leaves and pull away the tough stems. Boil them in salted water for 10 minutes. Drain well and set aside.
Thoroughly squeeze out the excess water from the kale and finely chop it. Put it into a bowl and add the ricotta, Parmesan, egg, flour, nutmeg, salt, and pepper. Stir to combine.
Roll the mixture into walnut-sized balls and place them on a floured surface.
Prepare the sauce by melting butter in a large frying pan. Add the bacon, sage leaves, salt, and pepper. Fry until the bacon is cooked through and the sage leaves are lightly browned.
Add a ladleful of hot water and stir well. Leave the sauce over low heat while you cook the gnocchi.
Bring a large pot of salted water to a slow rolling boil. Drop the gnocchi carefully into the water and cook for 3–4 minutes until they rise to the surface.
Use a slotted spoon to remove the gnocchi and transfer them to the butter sauce. Fry them in the sauce until lightly browned.
Serve with extra grated Parmesan on top.