Heat the olive oil in a heavy-bottomed pot and fry the sausage for 4-5 minutes over medium-high heat until slightly browned, crumbling it with your spoon as it cooks.

Add the onion, carrot, and celery and continue to cook for 2-3 minutes. Stir in the garlic, Italian seasoning, and red chilli flakes and continue to cook for another minute until fragrant.

Stir in the white wine and cook for a minute, stirring often, until the alcohol evaporates almost completely. Add the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.

Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or as specified on the instructions on the package.

Next, stir in the baby spinach and grated Parmesan, season to taste, and serve immediately.