Add the sausage meat to a Dutch oven or large soup pot. Sauté over medium-high heat, stirring occasionally, until the sausage is browned all over, about 7 to 8 minutes.

Remove the sausage from the pot and transfer it to a paper towel-lined plate. Leave about a tablespoon of the fat in the pot and drain any excess.

Add the onion, celery, and oregano to the pot and cook for about 5 minutes.

Add the flour and garlic and cook for about 1 minute, stirring constantly.

Slowly add the chicken stock and stir until the flour is incorporated.

Add a pinch of salt and a few cracks of pepper. Increase the heat to high and bring the soup to a gentle boil.

While the soup comes to a boil, set a large nonstick frying pan over medium-high heat with the olive oil. Once the oil is hot, add the frozen cauliflower gnocchi and cook, tossing the pan a few times, for 5 to 7 minutes, until golden brown on all sides. This step keeps cauliflower gnocchi from getting mushy. If you’re using potato gnocchi, skip it, since potato gnocchi has more structure and can go straight into the soup in the next step.

Once the soup is boiling, add the sausage back in, followed by the gnocchi and cream. Reduce the heat to a gentle simmer and cook for 10 minutes, stirring occasionally so the gnocchi doesn’t stick to the bottom of the pot. If needed, add a splash more chicken stock or cream to thin the soup.

Stir in the kale (or spinach) and cook until wilted. Season with salt and pepper to taste.