Cook the ground sausage and a pinch of crushed red pepper flakes in a large skillet over medium-high heat, breaking it up as you go, until browned, about 6-7 minutes.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, heavy cream, fresh lemon juice, sun-dried tomatoes and uncooked gnocchi; stir to mix well then cover with a lid and cook for 5 minutes. Side Note: The gnocchi will cook in the sauce and the starch from the potatoes will thicken the sauce.
Add the spinach and stir to incorporate. Cook for 2 minutes then add the fresh parmesan and cook for an additional 30-60 seconds.
Taste and season with sea salt and freshly cracked pepper, to taste, if needed.
Serve immediately. Enjoy.