Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cauliflower gnocchi in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Remove gnocchi and set aside.

In the same skillet, add more olive oil if needed and lower heat to medium. Sauté 1 diced yellow onion for 3-4 minutes until translucent and fragrant.

Add 1 pound of Italian sausage, breaking it up with a spatula. Cook for 5-7 minutes until browned and crumbled.

Stir in 3 cloves of minced garlic, 1 tablespoon of Italian seasoning, and optional crushed red pepper flakes. Sauté for 1 minute. Add 2 cups of chopped kale, cooking until it wilts, about 2-3 minutes. Pour in 1 cup of chicken broth, ½ cup of heavy cream, and ½ cup of grated Parmesan, stirring to combine.

Return the crispy cauliflower gnocchi to the skillet, gently stirring to coat in the sauce. Simmer on low heat for about 2-3 minutes to warm through.

Squeeze in the juice of half a lemon before serving. Adjust seasoning as necessary. Serve hot, garnished with extra Parmesan and herbs if desired.