In a large pot or Dutch oven, brown the Italian sausage over medium heat until fully cooked, breaking it up into crumbles as it cooks. Use a slotted spoon to remove the sausage and set aside, leaving about 1 tablespoon of drippings in the pot.

Add 1 tablespoon of butter to the pot. Once melted, add the chopped onion, carrots, and celery. Season with salt and black pepper and cook for about 5 minutes, until fragrant and slightly softened. Stir in the minced garlic and cook for another minute.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes, until it turns lightly golden and coats the veggies evenly.

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until slightly reduced.

Stir in the chicken broth and a few sprigs of fresh thyme. Bring the mixture to a gentle boil, then reduce heat to medium-low. Partially cover and let it simmer for about 15 minutes, until the veggies are tender and the flavours have deepened.

Remove the thyme, then stir in the gnocchi and heavy cream. Cook until the gnocchi float to the top and are tender.

Add the chopped kale and the cooked sausage back into the pot. Stir until the greens wilt (about 2 minutes). Taste and adjust seasoning if needed.

Ladle into bowls and top with fresh basil and a pinch of red pepper flakes.