In a large deep saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 diced red onion and sauté until it softens, about 4-5 minutes. Stir in 3 minced garlic cloves, 1 teaspoon of red pepper flakes, 1 tablespoon of mixed Italian seasoning, and 1 cup of chopped sundried tomatoes. Cook until fragrant, about 2 minutes.

Incorporate 2 tablespoons of tomato paste into the aromatics and cook for another 2 minutes. Gradually pour in 1 cup of vegetable broth and bring to a gentle simmer, partially covering the pan, allowing the sauce to reduce and thicken for about 5-7 minutes.

In a separate non-stick skillet, heat another tablespoon of olive oil. Add 1 pound of gnocchi and allow to pan-fry undisturbed for about 10 minutes until golden brown and crispy, then flip to crisp the other side.

With the gnocchi crispy, return to the sauce, and stir in ½ cup of heavy cream and ½ cup of grated Parmesan-style cheese. Stir gently until the cheese is melted and the sauce is creamy, about 2-3 minutes. Add 2 cups of baby spinach and a handful of fresh basil, cooking until wilted.

Toss lightly to ensure the creamy sauce envelops each gnocchi piece. Plate while hot, garnishing with extra basil and cheese if desired. Serve immediately.