In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian beef sausage, breaking it apart with a wooden spoon. Cook for 6–8 minutes until browned and fully cooked.

Once the sausage is browned, add 2 minced garlic cloves to the pot and sauté for about 30 seconds until the garlic is fragrant.

Next, stir in one can of diced tomatoes and 4 cups of chicken broth. Increase heat to bring to a gentle boil. Allow to simmer for 2 minutes.

Add the 16 ounces of gnocchi, stirring gently. Cook for 3–4 minutes, or until the gnocchi float to the surface.

Once the gnocchi are floating, reduce heat and pour in 1 cup of heavy cream. Stir gently to combine and simmer for another 5 minutes.

Finally, season with salt and pepper to taste and garnish with fresh spinach or basil if desired. Serve warm.