Heat olive oil in a large pot or Dutch oven over medium heat until it shimmers slightly.

Add the Italian sausage and break it apart with a wooden spoon as it cooks. Let it brown for 5 to 7 minutes.

If there's excess grease, drain some off but leave a little behind for flavor.

Once the sausage is browned, add the chopped onion and minced garlic into the pot. Sauté for 2 to 3 minutes until the onion is soft and translucent.

Stir in the Italian seasoning and red pepper flakes, cooking for about a minute.

Pour in the chicken broth and heavy cream, stirring gently to combine. Bring to a soft simmer.

Add the gnocchi directly into the simmering sauce, ensuring each piece is submerged.

Let cook for 3 to 5 minutes, watching for the gnocchi to float to the surface.

Once the gnocchi are done, stir in the fresh spinach and grated Parmesan cheese.

Taste and adjust the seasoning with salt and pepper.

Let simmer for another minute or two before serving.

Ladle the creamy gnocchi into bowls and top with fresh parsley.