In a large pot, heat over medium heat. Add the Italian sausage and cook for 6–8 minutes until fully browned, breaking it apart with a wooden spoon until crumbled. The sausage should appear a rich golden brown. Once cooked, drain any excess fat.

Add the minced garlic to the pot, stirring constantly for about 30 seconds until fragrant. Be careful not to let the garlic burn.

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

Once boiling, add the gnocchi to the pot and cook for 3–4 minutes until they float to the top.

Lower the heat and pour in the heavy cream, stirring well to combine. Let the soup simmer for about 5 minutes until it thickens slightly.

Season with salt and pepper to taste. Optionally add fresh basil or spinach before serving.