In a large pot, heat over medium heat as you add the Italian sausage. Cook for about 6-8 minutes, using a wooden spoon to break it into crumbles, until it’s browned and cooked through. Once done, drain any excess fat.

Add minced garlic to the pot, stirring it in with the sausage. Sauté for approximately 30 seconds until fragrant.

Stir in the diced tomatoes and pour in the chicken broth. Turn up the heat and bring to a gentle boil.

Once boiling, add the gnocchi to the pot. Cook for 3-4 minutes; they are ready when they float.

Lower the heat and pour in the heavy cream, stirring into the soup. Allow to simmer for another 5 minutes.

Taste and adjust seasoning with salt and pepper. Garnish with fresh spinach or basil just before serving.