In a deep saucepan, heat a drizzle of olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes until soft and translucent.

Next, add minced garlic, a pinch of red pepper or chili flakes, and mixed Italian seasoning to the pan. Cook for an additional 1-2 minutes.

Mix in a tablespoon or two of tomato paste, cooking for another 2 minutes. Gradually pour in the vegetable broth, stirring well to combine.

While the sauce simmers, heat another pan over medium-high heat. Add a splash of olive oil and carefully add the gnocchi. Cook for about 5-7 minutes.

Once the gnocchi is crispy, return them to the simmering sundried tomato sauce. Stir in heavy cream along with grated Parmesan-style cheese.

Toss in the chopped baby spinach and fresh basil, stirring gently until just wilted—about 1-2 minutes.

Spoon the creamy sundried tomato gnocchi into bowls, ensuring each serving is generously coated with sauce. Serve hot.