In a large Dutch oven, saute the onions, celery and pepper in the olive oil until soft, 5 to 7 minutes. Stir in the garlic, tomato paste, red pepper flakes and rosemary. Cook for 1 minuted.
Add the broth and season with salt and pepper. Add the chopped chicken and bring to a boil. Reduce heat and simmer for 20 minutes.
Stir in the gnocchi and return to a boil 3 to 5 minutes, until the gnocchi is tender.
Reduce heat to low and stir in the kale to wilt.
Ladle into bowls and serve with fresh Parmesan cheese on top.