In a large pot over medium heat, add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5 minutes.

Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.

Pour in the chicken broth and bring to a simmer.

Stir in the gnocchi and Italian seasoning, cooking for about 5 minutes until the gnocchi float to the top.

Reduce the heat to low and stir in the heavy cream and chopped spinach.

Season with salt and black pepper to taste, and cook for an additional 2-3 minutes until heated through.