In a large saucepan, heat the olive oil over medium heat. Add the diced red onion and sauté until translucent, about 4 minutes. Stir in minced garlic, red pepper flakes, and mixed Italian seasoning. Cook for an additional 2 minutes.

Incorporate chopped sundried tomatoes and tomato paste into the pan. Stir well and cook for about 3 minutes until aromatic.

Pour in vegetable broth and bring to a gentle simmer. Partially cover and simmer for 5-7 minutes, stirring occasionally.

In a separate skillet, heat olive oil over low to medium heat. Add gnocchi and fry for about 8-10 minutes until golden and crispy.

Reduce heat and stir in heavy cream and grated Parmesan. Simmer for 3-4 minutes until creamy. Fold in baby spinach and basil until wilted.

Toss fried gnocchi into the sauce and serve immediately, garnished with additional basil or Parmesan if desired.