Preheat your oven to 400°F (200°C). Grease a baking dish if not using an oven-safe skillet.

Slice the sausage into rounds. In a large skillet over medium-high heat, brown the sausage slices until crispy (about 5 minutes). Remove sausage and set aside.

In the same pan with the sausage fat, add the diced onion and sauté until soft. Add garlic and Italian seasoning, cooking for 1 minute.

Pour in chicken broth to deglaze the pan, scraping up any brown bits.

Reduce heat to medium-low and pour in the heavy cream. Simmer gently for 3-4 minutes until slightly thickened.

Stir in the Parmesan cheese until smooth. Season with salt and pepper to taste.

Add the uncooked gnocchi and browned sausage back into the pan. Stir to coat everything in the sauce.

Top evenly with shredded mozzarella cheese. (Transfer to baking dish now if your skillet isn't oven-safe).

Bake for 15-20 minutes until the gnocchi is tender and the cheese is bubbly and golden brown.

Garnish with fresh parsley and let rest for 5 minutes before serving to allow sauce to thicken.