1. Heat olive oil in a large pot over medium heat.

2. Add Italian sausage and cook until browned, breaking it up with a spoon.

3. Stir in chopped onion and garlic and sauté until translucent, about 3 minutes.

4. Pour in chicken broth and scrape up browned bits from the bottom.

5. Add Italian seasoning, sun-dried tomatoes, red pepper flakes, salt, and pepper and bring to a simmer.

6. Add potato gnocchi and cook until they float to the surface, about 3–4 minutes.

7. Reduce heat to low and stir in heavy cream until fully incorporated.

8. Add baby spinach and cook until wilted.

9. Stir in grated Parmesan cheese and adjust seasoning if needed.

10. Ladle into bowls and serve hot.