Preheat oven to 375°F. Heat up a ½ tablespoon of olive oil in a large skillet on medium heat. Add kale to the pan, stirring occasionally. Cook for about 5 minutes, or until kale is wilted. Season with ¼ teaspoon of salt and transfer to a large casserole dish.

Add 1 tablespoon of olive oil to the skillet and toss in the onion, garlic, and a ¼ teaspoon of salt. Sauté for about 5 minutes, or until the onion is translucent and slightly golden. Pinch gnocchi sized bites of sausage out of the sausage casings and add to pan. Cook sausage, stirring occasionally for about 7 minutes, or until sausage is cooked through. 

Add flour to the skillet and stir for a minute. Slowly whisk in 2 cans of coconut milk, mustard, ½ tsp salt, and ¼ tsp ground black pepper. Continue whisking as you bring the mixture to a simmer. Add in gnocchi and continue stirring as the liquid thickens, about 1-3 minutes. It should be thick enough to stick to the back of a spoon.

Add kale back to the skillet along with ½ a cup mozzarella and ½ cup cheddar. Stir to combine, then pour contents into the casserole dish. Top with remaining mozzarella, cheddar, and parmesan. Bake for 15 minutes, or until the top is bubbling and golden. To make it extra golden, you can put it under the broiler for a minute. 

Garnish with chives and let cool for 10 minutes before serving. Enjoy!