Sausage and Gnocchi Soup

1 pound ground hot Italian sausage 1 small white onion, peeled and diced 4 cups good-quality chicken stock 1 - 12 ounce jar roasted red peppers 1 bunch kale, roughly chopped 1 pound potato gnocchi ½ cup heavy cream ½ - 1 teaspoon salt ½ teaspoon ground black pepper 1 tablespoon chicken bouillon Crushed red pepper flakes, to taste Freshly shaved or grated Parmesan cheese

Add Italian sausage and diced onion to the large stockpot or Dutch oven.  Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible. Drain and dice the roasted red peppers. Remove the stems from the kale and roughly chop. Add the chicken stock and diced roasted red peppers to the pan with the sausage, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper. Serve warm with shaved or grated cheese on top. You can also refrigerate this in a sealed container for up to 3 days.