Heat a large Dutch oven or heavy soup pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon until browned and cooked through (5-6 minutes). If there is excessive grease, drain all but 1 tablespoon.

Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant. Sprinkle flour over the mixture and stir well for 1 minute to coat.

Slowly pour in chicken broth, scraping up any delicious browned bits from the bottom of the pot. Bring the broth to a gentle boil.

Add the potato gnocchi and reduce heat to medium-low. Simmer gently for 3-4 minutes until the gnocchi float to the surface and are pillowy soft.

Stir in heavy cream, grated parmesan, and chopped fresh baby spinach. Simmer for 2 minutes until the spinach wilts and the broth turns rich and velvety. Season with salt and cracked black pepper to taste, and ladle into warm bowls.