In a large pot or Dutch oven, heat over medium heat and add the Italian sausage, breaking it into small crumbles. Cook for about 6–8 minutes until browned.

Once the sausage is browned, add the minced garlic and stir for about 30 seconds until fragrant.

Stir in the diced tomatoes and chicken broth. Bring to a gentle boil, about 3–5 minutes.

Add the gnocchi to the boiling broth and cook for 3–4 minutes or until they rise to the surface.

Reduce heat to low and pour in the heavy cream, stirring gently until the soup thickens slightly, about 5 minutes.

Season with salt and pepper to taste and fold in spinach or basil just before serving.