►Add potatoes to a pot and cover with water by at least 1 inch. Bring to a boil and cook 20 minutes. Remove potatoes from water and cool. Meanwhile, dust a clean work surface with flour.
►Peel potatoes and grate flesh. Mound potatoes on prepared clean work surface and add flour, ricotta, egg, and salt. Mix ingredients together using your hands, then knead gently until a smooth dough forms.
►Shape dough into a loaf. Cut into 1-inch slices, then roll each slice into a rope. Cut each rope into 1-inch-thick pieces. Dust gnocchi with flour to prevent sticking.
►Bring a large pot of water to a boil. Drizzle a baking sheet with olive oil. When water is boiling, add gnocchi in batches. Cook until gnocchi floats, then cook 1 additional minute. Transfer cooked gnocchi to prepared baking sheet with a slotted spoon.
►Meanwhile, cook bacon in a large, deep skillet over medium heat until rendered and crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and set aside. Add onion to skillet
and cook until translucent, about 5 minutes. Add kale to skillet, season with salt and pepper, and cook until wilted, about 3 to 5 minutes. Remove kale and onions from skillet and set aside. Increase heat to medium-high, add cooked gnocchi to skillet in a single layer, and cook until golden brown on one side, about 3 to 5 minutes.
►Return bacon, kale, and onions to skillet and stir. Add Grana Padano and cook until cheese just melts. Taste and season with more salt and/or pepper as necessary. Serve garnished
with additional grated Grana Padano.