Prepare the gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes, until they float to the surface. Once cooked, drain them well and set aside. Do not overcook, as gnocchi can become mushy.

Sauté the aromatics: While the gnocchi cooks, heat the olive oil in a large skillet or deep pan over medium heat. Add the chopped yellow onion and cook for 3-5 minutes until it softens and becomes translucent. Add the minced garlic and chopped sun-dried tomatoes, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Build the creamy sauce: Pour in the vegetable broth and heavy cream. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for about 5 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent sticking.

Add spinach and seasonings: Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce before adding more. This usually takes 2-3 minutes. Once all the spinach has wilted, stir in the Italian seasoning, salt, and black pepper. Taste and adjust seasonings as needed.

Combine gnocchi and cheese: Gently add the cooked and drained gnocchi to the sauce in the skillet. Toss carefully to coat the gnocchi evenly. Remove the skillet from the heat and stir in the grated Parmesan cheese until it's melted and fully incorporated into the sauce.

Serve: Transfer the Creamy Tuscan Gnocchi to serving bowls. Garnish with additional grated Parmesan cheese and fresh chopped basil or parsley, if desired. Serve immediately and enjoy this comforting and flavorful dish!