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Dump the frozen meatballs in the crockpot, then add the sun-dried tomatoes, garlic, and seasonings.
Pour in the broth, give it a stir, cover, and cook on low for 3 to 4 hours.
Stir in the heavy cream and parmesan, add the gnocchi and spinach, and stir gently until the gnocchi is mostly submerged.
Cover and cook on high for 20 to 30 minutes, checking at 20, until the gnocchi is tender and the sauce is thick.
Finish with torn basil and extra parmesan if you want!