Make the topping first. In a 12" skillet, melt the butter over medium heat. Add 1 clove garlic and cook until fragrant.
Add the panko, 1/2 tsp salt, and 1/4 tsp pepper. Toast, stirring frequently, until the panko is golden brown, 7-9 minutes.
Remove the mixture to a bowl and let cool for 5 minutes. Stir in the 1/4 cup of parm and parsley.
Make the gnocchi mixture. Heat the olive oil in a a large pot. Add the sasusage and onion, and cook until browned, 3-5 minutes. Crumble the sausage as it cooks.
Drain excess fat. Stir in the garlic and Italian seasoning and cook for 1 minute.
Gradually whisk in the beef stock and tomato sauce. Stir in the gnocchi. Bring to boil, reduce to simmer, cook 6 minutes.
Stir in spinach and heavy cream until spinach is wilted, 1-2 minutes.
Stir in the parmesan, salt and pepper.
Serve in bowls, topped with a couple spoonfuls of the panko topping. Garnish with basil.