For the kale pesto

1. Put the kale, mint or basil, sunflower seeds, garlic, Parmesan, olive oil, lemon juice, and salt in a food processor and pulse to a fairly smooth paste, scraping down the sides as necessary. Season to taste with salt and pepper. Set aside.

For the gnocchi

1. Cook the gnocchi in a pot of boiling salted water (about 3 tablespoons salt for 6 quarts water) until just tender according to the package directions. Drain the gnocchi then set aside.
2. In a large non-stick skillet, heat 1 tablespoon butter over medium-high heat. Add the onions and sauté to evenly coat the onions with the butter. Cook onions, stirring occasionally, until softened, about 10 minutes. Lower heat to medium-low and continue cooking, stirring frequently, until onions start to caramelize, about 10-15 minutes more. Stir in salt and sugar and continue cooking until onions are evenly browned.
3. Add chopped Swiss chard or kale leaves and sauté until greens are wilted and tender, about 5 minutes. Season mixture to taste with salt. Transfer onion and greens mixture to a plate or bowl and wipe out the skillet.
4. Return skillet to stove and heat olive oil over medium-high heat. Add the gnocchi and stir to evenly coat the gnocchi with oil. Spread the gnocchi into a single layer and cook, undisturbed, until golden and crisp on the underside, about 5 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp on second side, about 3 minutes more.
5. Remove from the heat and stir in desired amount of pesto (you may have leftover pesto) and the onion and greens mixture. Toss to combine and serve.