In a large dutch oven or heavy pot, turn heat to medium and add in 1 Tbsp olive oil.
Saute diced onion until soft and translucent, about 5 minutes.
Add in 2 heaping handfuls of Tuscan Kale (that's already had stems removed and diced). Season with salt and pepper. Cook, stirring often, until kale softens and wilts, about 7 minutes. Taste to ensure correct seasoning and doneness.
Add in minced garlic and saute another minute or two.
While the kale cooks, take gnocchi out of the freezer and cook according to the package instructions (I prefer the saute method).
Meanwhile, in your sauce pot, add in the can of crushed tomatoes. Stir to combine and season with salt & pepper to taste. Turn off heat and set aside.
Once gnocchi is finished cooking, add to the sauce. Stir to combine.
Garnish with fresh basil and serve.