Prepare your ingredients by dicing the onion and mincing the garlic. If your sun-dried tomatoes are whole, chop them into bite-sized pieces.
In a large skillet, heat the oil from the sun-dried tomato jar over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and continue to cook for another minute.
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about a minute. Gradually whisk in the vegetable broth, ensuring no lumps. Add the tomato paste and stir until combined.
Pour in the heavy cream, followed by the Italian herbs, salt, and black pepper. Stir and bring to a gentle simmer, cooking for about 5-7 minutes.
Boil a pot of salted water. Add the gnocchi and cook according to package instructions (2-3 minutes until they float). Drain and set aside.
Add the cooked gnocchi to the creamy sauce, gently folding to combine. Toss in the fresh spinach and allow it to wilt. Stir in the grated Parmesan cheese.
Plate your Creamy Sun-Dried Tomato Gnocchi, garnishing with fresh basil and extra Parmesan cheese. Serve hot.
