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Make the gnudi dough by blending the blanched kale, ricotta, egg yolks, Parmigiano Reggiano, nutmeg, salt, and pepper in a food processor.
Add flour and mix gently to form a dough.
Roll the dough into logs and cut into gnocchi shapes.
Cook the gnudi in boiling water.
Make the brown butter sauce by cooking the preserved lemon skin, green apple, and shallots.
Add chicken stock, lemon, rosemary, and whole grain mustard.
Add the cooked gnudi to the sauce.
Top with pine nuts and fried rosemary.