Heat the olive oil in a large skillet over medium-high heat. Add the minced onion and cook until softened, about 3 minutes. Stir in the pressed garlic and cook for another 30 seconds until fragrant. Now add the sausage pieces, whole fennel seeds, and a pinch of red chile flakes if you want a bit of heat. Cook, stirring occasionally, until the sausage is nicely browned on all sides, about 5-6 minutes. I like to use whole fennel seeds here for that burst of flavor in every bite.

Pour the canned diced tomatoes and the prepared chicken broth into the skillet with the browned sausage mixture. Bring to a simmer, then add the potato gnocchi. Stir well to combine and make sure the gnocchi is submerged in the sauce. Simmer gently for about 8-10 minutes, stirring occasionally, until the gnocchi become tender and the sauce thickens a bit.

Once the gnocchi are plump and cooked through, add the baby spinach leaves to the skillet. Stir until the spinach wilts and turns bright green, about 1-2 minutes. Remove from the heat and top with shaved Parmesan cheese just before serving. To make the dish even more delicious, I like to give an extra grate of Parmesan at the table for anyone who wants more.