Do not remove casings from links. Cook sausage in a large Dutch oven over medium-high heat until just browned, turning them over once. Remove from pan and let cool slightly on a cutting board. Slice links into 1/4 inch slices.
Add oil to the same pot and stir in shallot and garlic and cook until the shallot begins to soften.
Add water, broth, tomatoes (and their juice), and tomato paste; bring to a boil, reduce heat and simmer 10 minutes.
Add sliced links, gnocchi and spinach and cook until the gnocchi float to the top, about 8-10 minutes.
Stir in cream and season with salt and pepper, if needed.
Ladle into 4 bowls and top each with 1/8 cup grated Parmesan. Serve -