1 - 4.5 ounce link hot turkey Italian sausage (we used one Jennie-O link)
2 cups water
1 - 16-ounce package vacuum-packed gnocchi
1 - 14-ounce can low sodium beef broth
1 - 14 1/2-ounce can Italian-style stewed tomatoes, undrained and chopped fine
1/2 cup grated fresh Parmesan cheese

Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble.

Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese.