1. Heat the olive oil in a large skillet over medium heat.

2. Add the minced garlic and cook for about 30 seconds until fragrant.

3. Stir in the chopped sun-dried tomatoes and cook for 1 minute.

4. Pour in the chicken broth and heavy cream, then stir in the Italian seasoning, red pepper flakes, salt, and black pepper.

5. Bring the sauce to a gentle simmer for 2 to 3 minutes.

6. Add the gnocchi to the skillet and stir gently to coat them in the sauce.

7. Cook for 4 to 5 minutes, stirring occasionally, until the gnocchi are tender and the sauce begins to thicken.

8. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.

9. Add the fresh spinach and cook just until wilted.

10. Taste and adjust seasoning if needed.

11. Garnish with chopped basil and extra Parmesan, then serve hot.