Bring 2 large pots of lightly salted water to a boil over high heat and cover.
In one, blanch the kale for 5 minutes. Remove from water and squeeze out water. Place in the blender with olive oil and toasted pistachios, and blend until smooth. Season with salt and pepper. Set aside.
In a bowl, stir together the ricotta cheese, eggs, Parmesan cheese, salt, and pepper until evenly combined. Mix in 1/2 cup of flour, making sure not to over mix dough once it comes together. Divide the dough into 3 or 4 pieces and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet, then place in the cooler once ready to cook (no longer than an hour). When ready to cook, boil the gnocchi until they float to the surface, 1 to 2 minutes. Drain, making sure to reserve 1 cup of cooking water
When ready to assemble the dish, place a large sauté pan on the stove over medium heat and let it get hot (about 1 minute). Once hot, add the butter and a tablespoon of olive oil and cook the mushrooms until lightly browned. Add the boiled gnocchi and cook until lightly colored. Add the pesto, a little bit of the pasta cooking liquid, parmesan, and the fava beans. Cook for about 2 minutes, adding more pasta water if needed. Check the seasoning and place hot gnocchi in a bowl. Garnish with more shaved parmesan, fava bean leaves, and more crushed pistachios. Serve hot.