In a large pot over medium heat, add in oil.
Add in sausage and crumble with a spoon. Cook until no longer pink, about 3-5 minutes.
Transfer the crumbled meat to a bowl and set aside, leaving any juices in the pot.
Add in the carrot and onion into the pot. Cook for 3-5 minutes, or until the onion is translucent.
Add the sausage back into the pot.
Stir in the kale and cook for 2-3 minutes, or until wilted.
Mix in the garlic, gnocchi, and stock.
Bring the pot to a boil, then reduce the heat. Simmer for 15 minutes.
After 15 minutes, stir in the heavy cream. Simmer for 5 more minutes or for up to 3 hours.
Season with salt and pepper. Serve.
