Preheat oven 450 degrees. Toss broccoli with olive oil and salt and pepper on sheet pan lined with parchment paper. Bake for 15 minutes.
Whisk ricotta, egg, parmesan,nutmeg, and 1 tsp salt and 1/2 tsp pepper together in a large bowl.
Form dough into rough ball and stir onto well floured counter. Gently knead into smooth ball and flatten.
Line 2 rimmed half baking sheets for placing dough peices. Using a floured bench scraper or chef's knife cut dough into 1/2" pieces around 5 -8.
Roll dough into 1/2" thick rope. Cut rope into 3/4" peices. Transfer to lined sheet pan.
Bring 4 quarts of water to boil with 1 tsp salt. Pour gnocchi into boiling water.
Place a saute pan with 3" high sides over medium heat. Add 1-1/2 tsp of olive oil.
Add diced shallot and minced garlic to hot pan. Once garlic is fragrant add sausage. Cook sausage 10 -15 minutes until well browned.
Add kale to pan with the squeeze of 1 lemon or 1/4" cup of water. Cover.
Cook kale until shrunk around 1/3 of its size and moist.
Remove from heat and add broccoli and cooked ricotta gnocchi. Mix well and serve.
