In a large saucepan over medium heat, warm a drizzle of olive oil and sauté the diced red onion until softened, about 3-4 minutes. Add minced garlic, chili flakes, mixed Italian seasoning, salt, pepper, and chopped sundried tomatoes, cooking until fragrant, about 1-2 minutes.

Stir in the tomato paste and cook for about 1 minute. Gradually pour in the vegetable broth, stirring well, and bring to a gentle simmer. Cover partially and let simmer for about 5-7 minutes.

While the sauce simmers, heat a non-stick skillet over medium-low heat and add a splash of olive oil. Once hot, add the gnocchi in a single layer and fry for about 10 minutes, turning occasionally until golden brown and crispy.

As the gnocchi becomes crispy, reduce the heat on the sauce and stir in the heavy cream and grated Parmesan-style cheese for 2-3 minutes. Add the chopped spinach and basil, cooking until the spinach wilts, about 2 minutes.

Once the gnocchi is crispy, toss it into the creamy sundried tomato sauce, ensuring each piece is well coated. Serve immediately, garnishing with extra basil and Parmesan if desired.