Heat the olive oil in a large pot over medium-high heat. Add the sausage and brown it, breaking it up, for 6 to 8 minutes.

Reduce heat to medium and add the onion with a pinch of salt. Cook 5 minutes until soft, then add the garlic and cook 30 seconds.

Pour in the wine, scrape up the browned bits, and let it reduce by half, about 2 minutes. Add the broth and tomatoes. Simmer 5 minutes and season with salt and pepper.

Add the gnocchi to the simmering soup and cook 3 to 4 minutes, until they float and are tender.

Remove from heat. Stir in the spinach and cream (if using) until the spinach wilts. Ladle into bowls and top with Parmesan and parsley. Serve right away.