Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced red onion and sauté for 3-5 minutes until the onions become soft and translucent.

Stir in 2 minced garlic cloves, a pinch of red pepper flakes, and 1 teaspoon of mixed Italian seasoning. Sauté for another 2-3 minutes until fragrant.

Add 2 tablespoons of tomato paste to the saucepan and cook for about 1 minute, stirring frequently until the paste darkens slightly.

Pour in 1 cup of vegetable broth and bring the mixture to a simmer over medium heat. Allow it to simmer for about 5 minutes.

In a separate pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add 1 package of gnocchi and pan-fry for 8-10 minutes until golden and crispy.

Lower the heat on the sauce and stir in 1 cup of heavy cream and ½ cup of grated Parmesan-style cheese. Let it simmer for an additional 2-3 minutes.

Fold in 2 cups of chopped baby spinach and a handful of fresh basil leaves into the creamy sauce. Cook for about 1-2 minutes until the greens are wilted.

Finally, toss the crispy gnocchi into the creamy sauce, gently coating them evenly. Cook for an additional 1-2 minutes on low heat.