Cook sausage in Dutch oven until lightly browned. Set aside.

Melt 4 tbsp butter. Cook onions until done. Add 1 tbsp garlic and cook until fragrant.

Add mushrooms and cook until done. Season with parsley, rosemary, and oregano.

Add 6 tbsp flour and stir until fully incorporated. Add 4 cups water and 1 tbsp vegetable bullion and stir. Add gnocchi and sausage back into pot. Season with salt and pepper.

Simmer for 10-15 minutes until gnocchi is cooked. Add 1 cup heavy cream. Warm soup back up.