In a large skillet, brown the sausage over medium heat, breaking up with a wooden spoon until it is cooked through, about 10 minutes. Remove from pan onto a plate.
Bring a large pot of salted water to a boil so it is ready for the Gnocchi.
In the same skillet as you cooked the sausage, melt the butter over medium heat. Stir in garlic and heavy cream. Whisk until combined and warmed, simmer on low for about 2 minutes. Stir in Italian seasoning, salt and pepper, and red pepper flakes. Whisk in the fresh graded Parmesan cheese. Stir until melted and creamy.
Stir the sausage back into the cream sauce, and add the handfuls of spinach. The spinach will wilt down to almost nothing. Stir until combined and wilted.
Cook Gnocchi according to package instructions. Once cooked, add gnocchi into the sausage Alfredo sauce. Season with additional black pepper and red pepper flakes if desired. Serve immediately.
If you like a spicier dish, use hot Italian sausage for extra kick.
You can find the packaged gnocchi imported from Italy by the pasta and sauce section of your grocery store.
This is best enjoyed as a fresh dish. When reheated the gnocchi becomes more dense, and the alfredo sauce tends to separate.