• Prepare gnocchi according to package directions. Heat 2 tbsp olive oil in large nonstick skillet set over medium-high heat; sauté gnocchi for 3 to 5 minutes or until golden brown and crisp. Set aside.
• Meanwhile, heat remaining olive oil in separate large nonstick skillet set over medium-high heat; cook mushrooms for 8 to 10 minutes or until browned and tender. Add shallots, garlic, thyme, salt, pepper and hot pepper flakes; cook for 3 to 5 minutes or until softened.
• Add wine; cook, stirring to scrape up any browned bits. Simmer until almost completely evaporated. Add broth and cream; simmer for about 10 minutes or until slightly reduced and thickened.
• Stir in pesto. Add kale; cook for about 2 minutes or until wilted. Stir in reserved gnocchi; cook for about 2 minutes or until heated through. Transfer to platter. Serve immediately.

Tip: Try this sauce with any cooked pasta, or served over grilled steak or chicken.