In a large skillet, cook bacon until cooked through.

Remove from skillet, leaving about a tablespoon of the grease in the skillet for the onion.

Over medium-high heat, add the onion and cook for 5-7 minutes, until soft and translucent.

Add garlic and cook one more minute.

Add olive oil and flour, and stir well to combine.

Cook flour for 1 minute, stirring often so it doesn't burn.

Slowly add milk (I did this in ½ cup increments), stirring continuously to incorporate milk with flour roux.

Once all of the milk is added, bring to a simmer, then reduce heat to medium-low and cook until sauce is thickened, about 10 minutes. About halfway through the cooking time, add the gnocchi.**

Add in kale and cook another 2 minutes, until kale is bright green and tender.

Serve topped with Parmesan cheese.

Enjoy!

**You can also cook it according to the package you buy it in and just add it in with the kale at the end. The gnocchi I bought had a short cooking time so I just added it to the milk so it had ample time (7 minutes) to soften up since I wasn't boiling it in water.