1 bunch kale, stems removed and leaves roughly chopped
freshly ground black pepper
1 pound prepared potato gnocchi
½ cup grated parmesan, plus more for serving
red pepper flakes, for serving
Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking up, until browned and cooked through, 8- 10 minutes. Drain on a paper towel-lined plate.
Wipe out skillet and melt 1 tablespoon of butter. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Transfer to plate with sausage.
Melt another tablespoon of butter in skillet. Add garlic and cook until fragrant, about 30 seconds. Add kale, season with salt and pepper, and saute until tender and wilted, 8- 10 minutes. Return sausage and butternut squash to pan and warm through.
Meanwhile, bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Use a slotted spoon to transfer gnocchi to skillet with about 1/2 cup pasta cooking liquid, remaining tablespoon butter and parmesan. Cook, tossing and adding more pasta cooking liquid as needed, until a light sauce coats the gnocchi, about 2 minutes. Serve with extra parmesan and red pepper flakes.