Step 1
Heat oil in a large Dutch oven over medium. Add sausage; cook, stirring often to break into small chunks, until browned, about 6 minutes. Using a slotted spoon, transfer sausage to a plate; leave oil in Dutch oven.

Step 2
Add onion, carrot, celery, and salt; cook over medium-high, stirring often, until softened, about 8 minutes. Add garlic and black pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring to scrape up browned bits, until completely reduced, about 2 minutes.

Step 3
Add butter and stir until melted. Sprinkle in flour and cook, stirring constantly, 1 minute. Gradually stir in stock, water, and Parmigiano-Reggiano rind. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, 15 minutes. Remove and chop rind into bite-size pieces before adding back to the soup if keeping, or remove and discard rind.

Step 4
Add gnocchi and bring to a simmer over medium-high. Meanwhile, firmly massage kale with clean hands to slightly soften, about 2 minutes. When gnocchi starts to float, add kale and cooked sausage; simmer, stirring occasionally, until kale is bright green, about 1 minute.

Step 5
Reduce heat to low. Stir in cream; cook, stirring occasionally, 2 minutes (do not boil). Divide soup evenly among 6 bowls. Garnish each with 2 tablespoons Parmigiano-Reggiano.

Step 1
Preheat oven to 425 degrees F.

Step 2
On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

Step 3
Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.

Step 4
To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.

Step 5
Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy!