Preheat a large skillet over medium-high heat.
Add the spicy Italian sausage to the skillet and break apart of with a wooden spoon.
Cook until no longer pink and then add in the onions, garlic, kosher salt and black pepper. (If your sausage didn't render much fat, add about 1/2 tbsp of olive oil before adding the onions and garlic.)
Saute for 5-7 minutes or until onions are translucent and becomes fragrant.
Next stir in the chicken broth, diced tomatoes, and heavy cream or coconut cream. Mix until well combined.
Add in the uncooked gnocchi making sure each is coated with the sauce.
Bring to a boil and then lower heat to medium-low and simmer for 5-6 minutes covered.
Remove the lid from the skillet and cook for an additional 5 minutes or until gnocchi is cooked through and sauce has thickened.
When gnocchi is cooked through, turn off the heat, stir in the red chili pepper flakes, parmesan cheese, and fresh basil.
Taste to see if you need additional kosher salt and black pepper.
*If you're strict paleo and keto, you can use the frozen cauliflower gnocchi from Trader Joe's. Throw it in frozen and adjust cooking time to ensure it's cooked through.