In a large dutch oven over medium-high heat, combine the butter and olive oil.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the tomato paste and all-purpose flour, cooking for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken stock and vegetable broth to prevent lumps.
Add the bay leaves, Tuscan seasoning, salt, and sun-dried tomatoes.
Bring the mixture to a gentle boil, then stir in the potato gnocchi and shredded chicken.
Reduce heat to a simmer and cook until gnocchi are tender, about 5-7 minutes.
Stir in the heavy cream and chopped kale, heating until the kale wilts.
Remove from heat, stir in the lemon juice and parmesan cheese.
Discard bay leaves and serve warm.