In a large pot or Dutch oven, heat over medium heat and add the Italian sausage, breaking it apart with a spoon. Cook for 6–8 minutes until the sausage is browned, crumbly, and fully cooked. Drain excess fat if necessary, keeping the flavorful bits at the bottom to infuse your soup.

Add minced garlic to the pot, stirring it into the cooked sausage. Sauté for about 30 seconds, or until the garlic is fragrant and golden.

Stir in the diced tomatoes along with their juices, followed by the chicken broth. Increase the heat and bring to a gentle boil for about 2–3 minutes.

Carefully add the gnocchi to the bubbling broth. Cook for 3–4 minutes, or until gnocchi float to the surface.

Reduce the heat to low and pour in the heavy cream, mixing well. Allow the soup to simmer for about 5 minutes.

Taste and add salt and pepper as desired. If using, incorporate fresh spinach or basil just before serving.