In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced red onion and sauté until it softens and turns translucent, about 3-5 minutes. Stir in 2 minced garlic cloves, a pinch of chili flakes, and 1 tablespoon of mixed Italian seasoning; cook for another minute until fragrant.

Next, stir in ½ cup of chopped sundried tomatoes and 2 tablespoons of tomato paste, cooking for 2 minutes to deepen the flavors. Slowly pour in 1 cup of vegetable broth while scraping the bottom of the pan. Bring the mixture to a gentle simmer, partially covering the pot, and let it bubble for about 5 minutes.

In a separate large skillet, heat another 2 tablespoons of olive oil over medium-high heat. Add 1 pound of gnocchi, frying them gently until they turn crispy and golden brown, approximately 8-10 minutes.

Return to your simmering sauce and reduce the heat to low. Pour in ½ cup of heavy cream and ½ cup of grated Parmesan cheese, stirring until melted and combined into a creamy mix. Toss in 2 cups of baby spinach and a handful of chopped fresh basil, cooking for an additional 2-3 minutes until the spinach has just wilted.

Once the gnocchi are perfectly crispy and the sauce is luscious, gently toss the fried gnocchi into the sauce, ensuring every piece is well-coated. Serve immediately on warm plates, garnishing with additional parmesan and fresh basil.