Heat a large sauté pan over medium-low heat and add the olive oil.
Add the minced garlic and Italian seasoning to the hot oil and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the vegetable broth and stir, scraping up any browned bits from the pan.
Add the gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan and stir to combine.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes, or until the gnocchi are tender.
Remove the lid, add the chopped spinach, and cook about 1 minute until wilted.
Stir in the grated Parmesan, heavy cream, and chiffonaded basil; cook briefly until heated through and the sauce is slightly thickened. Taste and adjust salt and pepper if desired.
Serve the gnocchi topped with additional shredded or grated Parmesan and extra basil leaves; add extra crushed red pepper flakes if you like more heat.
