Bring a large pan of salted water to the boil and add the gnocchi and kale. Cook until the gnocchi floats to the surface of the water.
While the gnocchi cooks, roughly crumble the vegetarian Bury black pudding into a large heated frying pan with a little oil and cook until it becomes crispy.
Drain the gnocchi and kale.
Add the passata to the frying pan and allow to heat for a moment before adding the gnocchi and kale. Gently coat everything in the sauce.
Transfer the contents of the pan into an oven proof dish, top with the slices of goats cheese and place under a hot grill until the cheese bubbles.
Finish with chopped parsley and a grind of black pepper.