1. Bring a large pot of salted water to a gentle boil and cook the gnocchi according to package directions until tender. Drain well and reserve 1/2 cup of the cooking water.

2. Heat a large skillet over medium heat. Add the butter and oil from the sun-dried tomato jar.

3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

4. Add the sliced sun-dried tomatoes and cook for 1 to 2 minutes to release their flavor.

5. Pour in the heavy cream and broth, then stir in Italian seasoning, red pepper flakes, black pepper, and salt.

6. Simmer gently for 3 to 4 minutes, stirring often, until the sauce begins to thicken.

7. Reduce the heat to low and stir in the parmesan cheese until melted and smooth.

8. Add the cooked gnocchi and stir gently until coated in the creamy sauce.

9. Fold in the baby spinach and cook for 1 to 2 minutes, until wilted.

10. Adjust the sauce with a splash of reserved gnocchi water if needed, then serve with fresh herbs and extra parmesan.