Bring a pot of water to a boil. Add the gnocchi and boil 3-5 minutes until the gnocchi starts floating at the top of the water. Remove from heat.
Heat a pan over medium high heat. Add the italian sausage and cook until lightly browned, about 8-10 minutes. Remove the sausage from the pan and wipe away excess oil from the pan if needed.
Pour olive oil into the pan (if needed) and toss in the diced onions. Cook for 5 minutes, until translucent.
Add zucchini and cook for 3-5 minutes, stirring frequently.
Add the garlic and cook until fragrant.
Add the sliced mushrooms and cook for up to 2 minutes. Toss in the basil and oregano and stir thoroughly.
To deglaze the pan, add the wine and simmer for 2-3 minutes. Then stir in the heavy cream and diced tomatoes. Bring to a boil.
Return the italian sausage to the pan and pour in the gnocchi. Top with parmesan cheese to garnish.
