In a large soup pot or Dutch oven over medium heat, brown the ground sausage, breaking it into small pieces as it cooks.

Once cooked through, remove the sausage from the pot and set aside.

Add the butter to the same pot. Once melted, add the diced onion and sauté for 4-6 minutes, until softened.

Add the minced garlic and fresh thyme. Sauté for another 1-2 minutes.

Pour in the white wine and simmer for about 1 minute, scraping up any browned bits from the bottom of the pot.

Add the chicken broth and gnocchi. Bring to a high simmer and cook for 5-6 minutes, or until the gnocchi is softened.

Reduce the heat to low and stir in the fresh spinach.

Add the heavy cream, cooked sausage, and a pinch of ground nutmeg.

Season with salt and black pepper to taste.

Simmer gently until everything is warmed through and the spinach has wilted. Avoid bringing the soup to a boil after adding the cream.

Serve warm.