Heat olive oil in a large deep 12-inch skillet over medium-high heat. Add the halal Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles until browned and cooked through (about 6-7 minutes).

Add minced garlic and sliced sun-dried tomatoes to the skillet with the sausage. Sauté for 1-2 minutes until garlic is fragrant.

Pour in the halal broth and heavy cream, stirring to scrape up any browned bits stuck to the skillet bottom. Bring the sauce to a gentle simmer over medium heat.

Add the uncooked potato gnocchi directly into the simmering sauce. Stir well to submerge gnocchi. Cover the skillet with a lid and cook for 4-5 minutes until the gnocchi are tender and pillowy.

Remove the lid and reduce heat to low. Stir in the fresh baby spinach and grated parmesan cheese. Cook for 2 minutes, stirring gently, until the spinach is wilted and the cheese melts into a velvety, glossy sauce.

Season with crushed red pepper flakes, sea salt, and black pepper to taste. Remove from heat, garnish with fresh basil and extra shaved parmesan, and serve immediately.