In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of crumbled Italian sausage and a diced sweet onion. Sauté for 3-5 minutes until the sausage is browned and the onion is translucent. Remember to crumble the sausage as it cooks for an even texture.

Stir in 3 minced garlic cloves and 1 tablespoon of Italian seasoning, cooking for an additional minute until fragrant.

Gradually whisk in 1 cup of beef stock and 1 cup of tomato sauce, bringing the mixture to a gentle boil.

Once boiling, add 1 pound of gnocchi to the pot and reduce the heat to medium-low. Let it simmer for 6-8 minutes, stirring occasionally, until the gnocchi float to the surface and the sauce thickens.

Fold in 4 cups of baby spinach and ½ cup of heavy cream, and cook for an additional 1-2 minutes until the spinach wilts into the sauce.

Remove the pot from the heat and stir in ½ cup of grated Parmesan cheese, seasoning with kosher salt and pepper to taste. Serve immediately, garnished with fresh basil leaves.