Heat up large skillet over medium heat. Add olive oil and sausages. Cook for 1-2 minutes turning frequently. Use potato masher to break sausage into crumbles. Once sausage is cooked, place it on plate with paper towel to remove excess grease.

Add olive oil to pan followed by onion and garlic. Sauté for 2-3 minutes then add squash. Season with pinch of salt and pepper. Cook over medium heat for about 5-6 minutes.

Next add dried thyme, chili flakes and oregano. Combine well add chicken stock. Scrape up any brown bits from bottom. Add gnocchi and kale. Mix well and cover with lid. Cook for 4-5 minutes stirring occasionally.

When gnocchi is cooked, add sausage back to pan along with mozzarella cheese. Cover with lid and cook for 2 minutes until cheese is melted through. Give it one last mix then serve while hot.