In a large pot over medium heat, add the Italian sausage. Cook for about 6-8 minutes, breaking it apart with a wooden spoon until it is fully crumbly and browned. Once cooked, drain any excess fat.

Add minced garlic to the pot with the browned sausage and sauté for approximately 30 seconds, stirring constantly until fragrant.

Stir in the diced tomatoes with their juices and pour in the chicken broth. Bring the mixture to a gentle boil over medium-high heat.

Once the broth is boiling, add the gnocchi to the pot. Cook for 3-4 minutes, or until the gnocchi float to the top.

Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for about 5 minutes until thickened.

Taste the soup and adjust salt and pepper as desired. Garnish with fresh spinach or basil.