Heat a large pot over medium heat and add the Italian sausage, breaking it apart with a wooden spoon. Cook for 5-7 minutes until browned.

In the same pot, add olive oil if needed, then toss in the minced garlic and diced carrots. Sauté for about 3 minutes until fragrant.

Pour in the broth, bringing it to a gentle simmer over medium-high heat for about 5 minutes.

Stir in the gnocchi and cook for 2-3 minutes until they float to the surface.

Add the fresh spinach and heavy cream to the pot, cooking for another 2 minutes until the spinach wilts.

Return the cooked sausage to the pot, season with thyme, salt, and pepper, and let simmer for an additional 5 minutes.

Ladle into warm bowls and garnish with fresh herbs or Parmesan if desired.