1. To prepare brown butter walnut gnocchi, melt butter in sauté pan; add California walnuts and shallot. Cook, stirring, until butter browns.
2. Add salt and transfer to food processor. Puree until mixture is as smooth as possible. Add ricotta and eggs; mix until smooth.
3. Sift together brown and white rice flour, potato starch and tapioca starch. Transfer 1/2 cup of mixture to mixing bowl and add pureed mixture.
4. Using approximately 1/2 cup more of flour mixture as required, mix and fold to form soft, workable dough. Remaining flour mixture will be used to shape gnocchi.
5. Cover dough; let rest 5 minutes.
6. Lightly dust with flour mixture and flatten to 1-inch thickness. Cut into 1-inch cubes and squeeze to make dimples.
7. Cook in large pot boiling salted water until gnocchi rise to the surface, 2 to 3 minutes.
8. Remove with skimmer; place on towel-lined sheet pan to cool. Once cool, cover and refrigerate for one day or freeze.
9. Measure out 24 ounces to use for recipe.
10. Make walnut kale pesto by blanching stemmed kale in boiling water until color brightens, 30 seconds. Move to ice bath to cool fully. Drain and squeeze out water, then transfer to food processor.
11. Add 1/2 cup California walnuts, 1 shallot, 1 clove garlic and 1/4 teaspoon salt; process to a paste. Slowly add 1 cup olive oil
12. Place a line of walnut kale pesto on each of 4 dinner or pasta plates.
13. Cook 24 ounces gnocchi in oil, tossing until golden.
14. Divide gnocchi among plates and top each with 1 ounce Gorgonzola cheese.
15. Add cherries to same pan and cook briefly. Deglaze with wine and reduce by half; add salt and pepper. Drizzle with cherry-wine reduction and serve at once.
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