Heat 2 tablespoons of oil in a large deep skillet (preferably cast iron or heavy stainless steel) over medium-high heat.

Add the uncooked potato gnocchi directly into the hot pan in a single layer. Pan-sear undisturbed for 3 to 4 minutes until golden and crispy on the underside. Gently toss and cook for another 2 minutes until lightly browned all over. Transfer gnocchi to a plate.

Reduce heat to medium. In the same skillet, add sliced sun-dried tomatoes, minced garlic, and red pepper flakes. Sauté for 60 to 90 seconds until the garlic is fragrant without browning.

Pour in the vegetable broth to deglaze the skillet, scraping up any delicious browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer for 2 to 3 minutes until slightly thickened.

Whisk in the grated Parmigiano-Reggiano until completely melted and smooth. Season with salt and cracked black pepper.

Return the crisped gnocchi to the skillet. Add the fresh baby spinach and gently fold everything together. Simmer for 2 to 3 minutes until the spinach wilts into the creamy sauce and the gnocchi absorbs the savory flavors.

Remove from heat. Ladle into shallow pasta bowls, top with freshly torn basil and shaved parmesan, and serve immediately with warm crusty garlic bread.