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Add the sausage and onions to a large stockpot. Cook for 8-10 minutes, using a wooden spoon to break up the sausage as it cooks, until the sausage is browned and the onion has softened. Add garlic and cook for 2 minutes, stirring occasionally.
Add chicken stock and stir to combine. Continue cooking until the soup reaches a simmer. Add the gnocchi, kale, heavy cream, and stir to combine. Cook for 2 minutes or until the gnocchi float to the surface of the soup.
Taste and season the soup with salt and black pepper as needed.
Serve. Serve warm, sprinkled with any of your desired toppings, and enjoy!