Warm the reserved sun-dried tomato oil and butter in a large 12-inch deep skillet or Dutch oven over medium heat. Add the sliced garlic, sliced sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté gently for 60 to 90 seconds until the garlic is golden-fragrant and the tomatoes release their rich aromatic oils (do not let garlic scorch).

Pour in the vegetable broth and heavy cream, whisking gently to combine with the fragrant pan oil. Bring the mixture to a gentle, active simmer over medium-high heat.

Add the uncooked potato gnocchi directly into the bubbling liquid, gently stirring with a wooden spatula so each dumpling is submerged. Reduce heat to medium, cover the skillet with a lid, and simmer for 4 to 5 minutes until the gnocchi are tender and pillowy.

Remove the lid. Stir in the fresh baby spinach leaves in large handfuls, folding continuously for about 1 to 2 minutes until the spinach is tender and beautifully wilted throughout the creamy sauce.

Remove the skillet completely from the direct heat source. Gradually scatter the freshly grated Parmigiano Reggiano across the sauce, gently folding it in until melted into a glossy, velvety emulsion that clings lovingly to each piece of gnocchi.

Season with fine sea salt and freshly cracked black pepper to taste. Garnish generously with fresh basil ribbons and additional grated parmesan. Serve immediately while piping hot with warm crusty bread.