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Cut the sausage into thin slices and cook on medium high heat until golden brown (about 2 minutes each side). Remove from pot and set aside.
Cut up the onion and garlic. Cook the onion in a pot heated to medium high with a drizzle of olive oil for about 2 minutes then add in the garlic. After a minute, add in the fire roasted tomatoes, brown sugar, and Italian seasoning.
Use an emulsifier to liquify the tomatoes until you have a smooth, slightly chunky soup.
Add in the chicken broth, reduce heat to low, and cover. Allow the soup to simmer for 10 minutes.
Remove the lid and add the gnocchi with 1 tbsp of butter. Stir and allow it to simmer for 5 minutes.
Add in the sausage and cream and stir.
Top the soup with fresh basil.