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Preheat the oven to 375°F, positioning the oven rack in the top ⅓ of the oven, about 10 inches below the broiler.
Prep the veggies, dicing the bell pepper and onion. Gather and measure remaining ingredients.
Add the olive oil to a large oven-safe skillet over medium-high heat. Sautee sausage (out of casing), bell pepper and onion for 5-6 minutes until the veggies are softened and the sausage is browned. Add salt and pepper.
Stir in the shredded kale, cooking 2-3 minutes until wilted slightly.
Add the garlic, tomato paste, and chili peppers (if using). Stir to coat the sausage and veggie mixture & cook 1-2 minutes, until deeply red. Deglaze the skillet with white wine. Once the wine simmers, stir in the pasta sauce. Simmer 1-2 minutes more, just until everything is combined, then remove from the heat.
Add the gnocchi into the skillet, stirring well to combine. Dot the ricotta cheese over the top of the gnocchi, then top with a sprinkling of grated fresh mozzarella and parmesan.
Transfer the skillet to the oven. Bake 15-20 minutes, until the cheese is melted and the gnocchi is tender. If desired, broil for 3-4 minutes until golden brown.
Serve immediately, topped with additional grated parmesan, chopped basil or parsley, and/or a sprinkling of crushed red pepper, as desired. Enjoy!