Defrost the gnocchi: you can either leave the gnocchi out at room temperature for about two hours, or microwave in 30 second intervals until fully defrosted. Pat the gnocchi dry.

Add one tablespoon olive oil to a non-stick skillet over medium heat. Once hot, add the defrosted gnocchi. Let cook for 2-3 minutes, until browned, then flip and cook an additional 1-2 minutes, until browned.

Remove the gnocchi from the pan, then add the sausage to the pan. Cook for 6-8 minutes, until crisp, then remove from the pan and drain off the excess fat.

Add the remaining tablespoon olive oil to the pan along with the bell pepper and garlic and cook for 3-4 minutes, until the bell pepper is wilted, then add the shredded kale. Cover the pan to steam the kale for 3-4 minutes, until wilted, then stir in the lemon juice and salt.

Add the sausage and gnocchi back to the pan, then sprinkle with shredded parmesan cheese and serve!