Cook gnocchi: Bring a medium pot of salted water to a boil. Add gnocchi and stir until water returns to a boil. Cook until tender and they all float to the top, 3–4 minutes. Reserve ½ cup cooking water, then drain and return gnocchi to the pot.
Prep ingredients: Meanwhile, strip kale leaves from stems, tear into bite-size pieces (discard stems). Peel and thinly slice 2 large cloves garlic. Finely grate Parmesan. Finely grate lemon zest and combine with 2 tablespoons lemon juice.
Make breadcrumbs: In a small bowl, combine breadcrumbs and 2 tablespoons of Parmesan. Heat 1 tablespoon oil in a large skillet over medium-high. Add breadcrumb mixture and cook stirring often until golden, 5–6 minutes. Transfer breadcrumbs to bowl and season with salt.
Cook kale: In the same skillet, heat 2 tablespoons oil over medium-high. Add garlic and ⅛ teaspoon of the crushed red pepper (or more or less, depending on heat preference), and cook until fragrant, about 1 minute. Add kale and cook, stirring, until wilted, about 4 minutes. Season to taste with salt and pepper.
Finish gnocchi: Add gnocchi, lemon juice and zest, and ¼ cup of the reserved pasta water and bring to a simmer. Add remaining Parmesan and toss to combine. Off the heat, add half of the remaining cooking water and stir until sauce is creamy (stir in more if necessary).
Serve: Serve gnocchi with a dollop of ricotta and sprinkle with breadcrumbs. Drizzle all over with olive oil.