Creamy Chorizo Soup with Sweet Potato Gnocchi and Kale

Bring a large pot of water to a boil for the sweet potato gnocchi.
While the water is heating up, heat the oil in a Dutch oven until shimmering (about 30 seconds).
½ teaspoon mild olive oil
Add the chorizo and cook until starting to brown on the edges (about 5 minutes). Use a rubber spatula or a wooden spoon to break up the meat as it's cooking.
8 ounces Mexican chorizo bulk sausage meat
Stir in onion and kale and cook for 1 minute.
¼ cup minced onion (you need about ⅓ of a small onion for that), 2 cups torn kale leaves (stems removed)
Stir in garlic and cook for 30 seconds.
2 small garlic cloves, peeled and minced or pressed through a garlic press
Add the flour and stir until absorbed, then pour in chicken broth and water. Bring to a simmer, stirring continuously, and cook until starting to thicken (about 3 minutes). Take off the heat and set aside.
3 tablespoons all-purpose flour, 2 cups chicken broth, ¼ cup water
Add the sweet potato gnocchi to the pot of boiling water and cook according to package instructions. Drain, then add the cooked gnocchi to the soup.
8 ounces sweet potato gnocchi (about 32 gnocchi)*
Stir heavy cream into the soup, bring to simmer, then take off the heat and serve.
½ cup heavy cream