Sauté the garlic by melting the butter in a large pot over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned.

Create a roux by stirring in the all-purpose flour and cooking for another minute while continuously stirring.

Add stock and seasoning by gradually whisking in the chicken stock until smooth and combined. Then add the sea salt and On Everything All-Purpose Blend.

Pour in heavy cream once the mixture comes to a gentle boil, reduce heat and stir in heavy cream. Allow it to simmer gently.

Incorporate chicken and gnocchi by adding the shredded cooked chicken and potato gnocchi into the pot. Cook according to package instructions until the gnocchi are tender.

Finish with kale and cheese by stirring in chopped kale and freshly grated parmesan cheese until everything is heated through.