Fry the sliced garlic and chilli in lots of olive oil until slightly golden, scoop out and set aside. Fry the breadcrumbs in the same oil with salt until golden and then set aside. Remove the stalks from the cavolo and boil for 2 minutes before plunging in ice water. Once completely cool, add to a blender along with the garlic and chilli, lemon juice and a little bit of water to help it blend. Blitz until smooth and then add to a pan, toss with the cooked gnocchi and then serve on a plate with the breadcrumbs on top, some Parmesan and grated lemon zest!