Method

• 1.
  To make the gnudi, place cheeses, egg, flour and 1 tsp salt flakes in a bowl and use a fork to combine. Line a baking tray with baking paper. With wet hands, roll tablespoons of mixture into balls and place on prepared tray. Chill for 2 hours (this can be done up to 2 days in advance).
• 2.
  Heat 1/4 cup (60ml) oil in a large frypan over high heat. In 2 batches, add garlic and mushroom, and cook, stirring occasionally, for 6 minutes or until mushroom is golden. Transfer to a bowl, cover and set aside.

• 3.
  Bring a large saucepan of salted water to the boil. In 3 batches, add gnudi and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain on paper towel.
• 4.
  Wipe out frypan. Add remaining 1 tbs oil and heat over medium-high heat. Add gnudi and cook for 1-2 minutes each side or until golden. Increase heat to high. Return mushroom mixture to pan with lemon juice and pesto. Cook, stirring gently, for 2 minutes or until mushroom is heated through.
• 5.
  Divide among serving bowls and scatter with kale and cheese. Drizzle with extra oil to serve.