Heat olive oil in a large pot over medium-high heat. Add the sausage and cook for 4 to 5 minutes until browned. Break it apart with a spoon as it cooks.

Stir in the onion, carrot, and celery. Cook for 2 to 3 minutes until softened. Add garlic, Italian seasoning, and chili flakes. Cook for another minute.

Pour in the white wine and simmer for a minute. Let most of the liquid evaporate.

Add the chicken stock. Bring the soup to a boil, then lower the heat and let it simmer for 10 minutes.

Stir in the double cream and bring back to a gentle simmer.

Add the gnocchi and cook according to package directions, usually 2 to 3 minutes, until they float.

Stir in the spinach and Parmesan. Let the spinach wilt. Taste and adjust seasoning before serving.