In a large deep saucepan, heat about two tablespoons of olive oil over medium heat. Add the diced red onion, sautéing for 3–4 minutes until it turns soft and translucent. Stir in the minced garlic, red pepper flakes, Italian seasoning, and chopped sundried tomatoes, allowing everything to sauté until fragrant, roughly another 2 minutes.

Stir in two tablespoons of tomato paste and cook the mixture for about 2 minutes, followed by 1 cup of vegetable broth, bringing it to a gentle simmer and covering it partially for 5–7 minutes.

In a non-stick skillet, heat two tablespoons of olive oil over low-medium heat. Add the gnocchi in a single layer and pan-fry for approximately 10 minutes, stirring gently, until crispy and golden brown.

Once the gnocchi is frying, return to the sauce and add 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese, stirring until melted. Toss in the chopped baby spinach and fresh basil.

Gently toss the crispy gnocchi in the creamy sundried tomato sauce until thoroughly coated. Plate up and garnish with additional Parmesan or fresh basil if desired. Serve immediately.