Brown the sausage in a stainless or enamel 6-quart pot on high heat. Break apart the sausage with a wooden spoon as it cooks. When the sausage is brown, add the garlic. When the garlic just starts to toast add chopped red peppers, tomatoes and their juice. Add the chicken stock and bring up to a boil then hold at a simmer. When the sauce has reduced by a quarter, add the cream and return to a simmer until sauce coats the back of a wooden spoon. When the gnocchi comes out of the water, add them to the pot and gently coat with the sauce. Slowly pour out into large serving bowl and garnish with grated Reggiano and fresh herbs. Serve immediately with a large spoon.