In a large ovenproof skillet over medium high heat, cook sausage, breaking up into pieces and only stirring every few minutes to allow the sausage to sear, until cooked through to an internal temperature of 160 degrees F. Use a slotted spoon to remove from pan.

Add olive oil to hot pan along with onions and cherry tomatoes. Cook, stirring occasionally, until tomato skins begin to burst and soften, about 3-4 minutes.

Crush tomatoes to release liquid. Stir in spinach, a handful at a time, until it is all wilted. Stir in heavy cream and season with salt and pepper. Bring mixture to a boil.

Add gnocchi and cooked sausage. Stir until evenly distributed and remove from heat. ​

Stir in mozzarella and then dollop the top with ricotta. Place in oven on top rack until bubbling and golden brown.

Remove from oven and garnish with fresh basil.