Peel and finely chop the onion and garlic.
Slice the sun-dried tomatoes into thin strips.
Place a deep skillet or sauté pan over medium-high heat. Add the oil.
Add the onions to the skillet and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the onions and stir to coat.
Slowly pour in the vegetable broth, stirring constantly.
Add the sliced sun-dried tomatoes and tomato paste, then stir well and bring to a simmer. Cook gently for 5 minutes.
Add the heavy cream, Italian herbs, salt, pepper, and gnocchi to the pan. Stir to combine, then cover the pan. Reduce the heat to medium and cook for 6-7 minutes until the gnocchi is cooked.
Stir in the parmesan and spinach. Cook for a minute to allow the spinach to wilt.
Taste for seasoning then serve with fresh basil and more parmesan.
