Add the olive oil to a large heavy-bottomed stock pot or Dutch oven set over medium heat. Add the sausage and cook it, breaking it apart with a spatula, until it is fully cooked, about 5 minutes.
Using a slotted spoon, transfer the sausage to a bowl and set it aside.
Add the gnocchi to the pot and cook, stirring, for 1 minute. Add the chicken stock and bring the mixture to a boil then reduce it to a simmer and cook until the gnocchi are tender, about 2 minutes.
Stir in the kale and cook until tender and wilted, about 2 minutes.
Stir in the Parmesan cheese and then the cooked sausage.
Remove the pot from the heat, and then stir in the lemon juice. Garnish with Parmesan cheese and serve.
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