Preheat oven to 350°F.

Place pecans in single layer on baking sheet and bake 5 minutes. Stir, return to oven and bake 3 minutes, or until pecans are slightly browned and aromatic. Remove from oven and let cool. Toss with green beans.

Meanwhile, heat oil in large nonstick skillet over medium heat; add kielbasa and cook 3-4 minutes, or until heated through and lightly browned. Remove from heat and drain on paper towels.

Return skillet to heat; add peppers and onion, and cook 5 minutes, stirring occasionally, until tender. Add kale, tomato and garlic, and cook 5 minutes, or until tender and tomato juices have reduced. Turn heat to medium-low; add pasta sauce and heat.

Mix gnocchi with pasta sauce and top with kielbasa.