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In a cast iron add olive oil, tomatoes, crushed red pepper flakes, and salt & pepper. Saute that for a few minutes on medium-high heat.
Next, add in the red onion and butter, saute that for a few more minutes. While it is sauteing, smash about ¾ of the tomatoes down gently with your spoon.
Then add in the minced garlic and saute for a few minutes until fragrant.
Add in the lemon zest of half a lemon and the tomato paste, and saute that for a few minutes to brown the tomato paste.
Then squeeze in the juice of 1 lemon to deglaze the pan.
Pour in the chardonnay, bring the pan to a boil, lower it to a simmer, and let that simmer for about 5-7 minutes, so the alcohol can burn out.
Next, pour in the heavy cream, give that a stir, and bring the pan back up to a boil. Once it comes to a rolling boil, add in the gnocchi and the freshly shaved pecorino romano. Give that a stir and let that boil for about 2-4 minutes or according to package directions until the gnocchi is al dente.
When the gnocchi is almost done cooking, add in the chopped fresh spinach and basil. Serve & Enjoy!