1. In a large skillet, heat up the vegetable oil over medium heat. Brown the sausage, breaking up into pieces and stirring, until cooked through and slightly crispy. Stir in the Arrabiata Sauce and bring to a simmer. Stir in the kale and when wilted, turn down the heat for a very low simmer.
2. Cook the gnocchi according to the package and drain well. Stir into the sauce, taste and season with salt and pepper. Stir in the bocconcini and top with fresh thyme and parmesan, if using.

NOTE: Shape the sausages into little meatballs if you have the extra time!