Heat the olive oil in a large skillet over medium heat. Add the sausage to the hot pan and break into crumbles with a spatula. Add the crushed fennel seed and crushed red pepper flakes. Cook, stirring occasionally, for 5 minutes. Add the minced garlic to the pan and cook, stirring constantly, for 1 minute. Add the chicken broth then simmer for 10 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.
Cook the gnocchi in salted water per instructions. Drain then carefully spoon into the skillet with the sausage. Add the spinach and cook, stirring often, for 1-2 minutes. Spoon into a serving bowl and top with freshly grated Parmesan, to taste. Serve immediately. Enjoy