In a saute pan, heat the olive oil over medium high heat. Add 1 clove of the crushed garlic and the red pepper flakes and let cook 1 minute. Toss in the diced chicken and stir. Saute for 10-15 minutes or until cooked through and golden brown.
In a medium sauce pan over medium heat, melt the butter. Once melted, crush 2 cloves of garlic into the pot and let cook for a couple minutes. Add the flour, stir until fully combined and cook for 1 minute.
Slowly add the almond milk into the butter-flour and let cook for 5 minutes until thickened. Stir in the parmesan and let thicken for another 5 minutes. Add in the pesto and let simmer while you finish the rest of the prep.
In the meantime, boil a small pot of water and cook the gnocchi. Gnocchi are fully cooked when they float to the top—about 2-3 minutes. Remove with a slotted spoon and add to the pesto alfredo sauce.
Once the chicken is fully cooked, toss the kale in the saute pan to let it wilt then add it all into the gnocchi. Stir together and serve! Top with more Parmesan, if desired!
Recipe from Sip + Spice | Pesto Alfredo Gnocchi with Chicken and Kale - http://sipandspice.com/pesto-alfredo-gnocchi-with-chicken-and-kale/