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Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add 1 medium onion (chopped) and cook for about 3 minutes, until soft.
Stir in 3 tablespoons tomato paste, 1 clove garlic (grated), and ½ teaspoon red pepper flakes.
Cook for another minute, until the tomato paste darkens and becomes rich and deep red.
Add 1 pound gnocchi to the pan along with 2 cups vegetable broth, ½ teaspoon dried oregano, ½ teaspoon salt and a couple of grinds of black pepper.
Toss well so everything is coated in the sauce.
Let it gently bubble for 4–5 minutes, or until the gnocchi are tender.
As it cooks, the sauce will reduce and become slightly thicker.
Add ½ cup sun-dried tomatoes and 3 cups baby spinach to the pan.
Cook for another minute, just until the spinach wilts and turns a vibrant green.
Take the pan off the heat and set it on a cool burner.
Stir in ½ cup grated parmesan until it melts, then gently mix in ½ cup Greek yogurt and ½ teaspoon lemon zest for a smooth, creamy sauce.
Finish with 1 handful fresh basil and serve right away with some crusty bread.