In a large pot, heat over medium heat. Add the Italian beef sausage, breaking it apart with a wooden spoon, and cook for 6–8 minutes until browned and fully crumbled.

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

Pour in the canned diced tomatoes along with their juices and the chicken broth. Stir everything together and bring to a gentle boil.

Add the gnocchi to the boiling broth and cook for about 3-4 minutes, or until they float to the top.

Lower the heat to a simmer, then slowly pour in the heavy cream, stirring gently to combine. Let the soup simmer for an additional 5 minutes.

Season with salt and pepper to taste. Stir in fresh spinach or basil if desired, just before serving.