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In a large, deep saucepan with a lid, heat a little olive oil (ideally the oil from the sundried tomato jar) over a low-medium heat and saute the onions until soft. Add the garlic, chili or red pepper flakes, Italian seasoning, salt and pepper and sundried tomatoes to the pan. Continue to saute for a few more minutes until everything is soft and fragrant.
Add the tomato paste and saute for another couple of minutes before pouring in the broth. Simmer, partially covered, while you pan fry the gnocchi - it will reduce a little bit form a thick sauce.
Pan fry the gnocchi. Heat a layer of olive oil over a low-medium heat (again, this would ideally be the oil from the sundried tomato jar) and pan fry the gnocchi until crisp and golden on all sides. Given the lower heat, this can take a little time - maybe 10 minutes - but low and slow is best to ensure the middle gets nice and soft as well.
Once the gnocchi is ready (or in the last few minutes of the gnocchi cooking, if you're happy to multi-task with two pans) quickly finish off the sauce. Add in the cream and cheese, simmering over a very gentle heat until the cheese has melted in, then add the spinach and basil to the pan and stir through until it is just starting to wilt.
Toss the gnocchi through the sauce, plate up and serve immediately. Enjoy!