Quarter the Button Mushroom (8 ounce). Slice Onion (1) into strips vertically.
Chop the Kale (4 cup).
Peel the skin off the Sweet Italian Sausage (1 pound).
In a large skillet or dutch oven, heat the Olive Oil (1 tablespoon) and add the button mushrooms and large onion and cook, stirring occasionally until vegetables have softened and take on a little color. Transfer the vegetables to a bowl.
Add the sausage to the pan and break apart with a wooden spoon or large fork. Cook, stirring occasionally until sausage is browned.
Add vegetables back to the skillet and stir in the White Wine (1/2 cup) to deglaze the pan, scraping up any browned bits. Cook until wine is reduced by half.
Add the Chicken Broth (1 cup) and Sun-Dried Tomatoes in Olive Oil (1/2 cup) and cook until the broth reduces by half, about 5-7 minutes.
Stir in the kale and add a ladle of hot gnocchi water. Cook for 1-2 minutes until kale is just wilted.
Add the Gnocchi (2 cup) and toss. Stir in the Parmesan Cheese (1/2 cup) and serve with extra Parmesan Cheese (to taste) for garnish.