In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the Italian sausage and finely chopped onion, cooking for 7–10 minutes until the sausage is browned and the onion is translucent.

Stir in the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the dry white wine and let it simmer for approximately 1 minute, scraping the bottom of the pan.

Add the diced tomatoes with their juices, heavy cream, and uncooked potato gnocchi to the skillet, mixing well.

Once bubbling, lower the heat and cover the skillet. Allow the dish to simmer for 5 minutes.

Uncover the skillet and stir gently, cooking for an additional few minutes until the gnocchi are fully tender.

Remove the skillet from heat and fold in the freshly grated Parmesan cheese and torn basil.