Follow these step-by-step instructions carefully to ensure your gnocchi dish is perfectly cooked, with a silky sauce and tender gnocchi. The process is designed to be quick and efficient, with the sauce coming together in the same time it takes to cook the gnocchi.

1. Cook the Gnocchi: Begin by bringing a large pot of salted water to a rolling boil. Add the package of gnocchi to the boiling water. The gnocchi will initially sink to the bottom. Cook according to the package directions, which is typically only 2-3 minutes. You’ll know they are done when they float to the surface of the water. Once they are all floating, use a slotted spoon to remove them from the water and set them aside. It’s okay if a little cooking water comes with them; the starch helps thicken the sauce later. Do not overcook the gnocchi, as they can become mushy.
2. Start the Sauce Base: While the gnocchi water is coming to a boil, you can start the sauce. Place a large skillet or sauté pan over medium heat. Add the tablespoon of olive oil. Once the oil is shimmering, add the minced garlic and cook for about 30-60 seconds, stirring constantly, until it becomes fragrant. Be very careful not to let the garlic brown or burn, as this will impart a bitter taste to your final sauce.
3. Bloom the Flavors: Immediately add the chopped sun-dried tomatoes, the dried Italian seasoning, and the optional red pepper flakes to the pan with the garlic. Sauté for another minute. This step is crucial as it “blooms” the dried herbs and tomatoes in the hot oil, releasing their essential oils and intensifying their flavor profile, creating a much deeper and more aromatic sauce.
4. Deglaze and Build the Sauce: Pour the vegetable broth into the skillet. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. These little bits are packed with flavor. Bring the broth to a gentle simmer and let it cook for about 2-3 minutes, allowing it to reduce slightly and concentrate the flavors.
5. Create the Creamy Texture: Reduce the heat to low. Slowly pour in the heavy cream or half-and-half, stirring continuously to combine it with the broth mixture. Allow the sauce to heat through gently, but do not let it come to a rolling boil, as this can cause the cream to separate or curdle.
6. Incorporate the Cheese: Sprinkle in the grated Parmesan cheese. Continue to stir gently until the cheese has completely melted into the sauce, making it thicker, richer, and even more velvety. This is also the point to taste the sauce for the first time.
7. Combine Gnocchi and Spinach: Add the cooked and drained gnocchi directly into the skillet with the sauce. Add the large handful of fresh spinach on top. Gently stir everything together. The heat from the sauce and gnocchi will quickly wilt the spinach, which should only take about 1-2 minutes. The spinach will shrink down significantly.
8. Final Seasoning and Serving: Once the spinach is wilted and the gnocchi is thoroughly coated in the creamy sauce, turn off the heat. Taste the dish one last time and season with salt and freshly cracked black pepper as needed. Remember that the Parmesan is salty, so you may not need much additional salt. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil or parsley if desired.