Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large pot over medium heat for 3-5 minutes, or until the onion are soft and transparent. While the onion and garlic are sautéing, peel and slice the carrots. Add the carrots to the pot and continue to sauté for 3-5 minutes more.

While the onion, garlic, and carrots are sautéing, pull the kale leaves from the woody stems and then rip or cut them into thin strips. Rinse the kale well under cool water in a colander. Add the rinsed kale to the pot and sauté until the kale has wilted down to half its volume (3-5 minutes).

Chop or shred the chicken into bite sized pieces then add it to the pot along with the broth, nutmeg, basil, a generous does of freshly cracked pepper (about 20 cranks of a pepper mill), and a pinch of red pepper flakes.

Bring the pot up to a boil over medium-high heat, then add the gnocchi. Let the gnocchi simmer in the soup for 3-5 minutes, or until they are light and tender. Turn the heat off.

Serve the soup as is, or add 1/2 cup half and half or cream. Taste the broth and adjust the salt or pepper as needed.