• To large pot, add lard. Heat over medium-high heat until melted.
• Add sausage and break up meat into pieces. Cook for 4-6 minutes, or until browned. Remove to a bowl and set aside.
• Turn heat down to low, add butter and stir until melted.
• Add onions and garlic and stir to coat. Cook for 3-5 minutes, stirring occasionally.
• Add broth and bring to a simmer. Simmer for 5-10 minutes.
• Add gnocchi and bring to a boil. Boil for 2-3 minutes, then reduce heat to a simmer. Simmer for 5 additional minutes.
• Add diced roasted red peppers and sausage. Bring back to a simmer and simmer for 5 minutes.
• Add cream and bring to a low simmer. Add in kale and stir to combine. Simmer for 2-3 minutes.
• Taste and add salt and pepper, if needed. You may not need any depending on the seasoning in your sausage and broth.
• Top with fresh grated parmesan and parsley. Serve with crusty bread for dipping. Enjoy!

How to make roasted red peppers:

• Preheat oven to 450°F. Line a sheet pan with parchment paper.
• Cut peppers in half lengthwise and remove stems, seeds, and white membranes.
• Place peppers, cut side down, on parchment paper-lined pan.
• Roast for 15-20 minutes, or until the skin is bubbling and pulling away from the flesh. You can remove them at this point or leave in the oven for another 5-10 minutes, until the skin is starting to blacken and the peppers start losing their shape. You'll get more flavor out of them if you leave them in!
• Remove from the oven and let rest for 10 minutes. Remove peels and discard. Refrigerate until ready to use.
• You can pressure can roasted peppers in oil if you'd like to preserve them.