In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant and lightly golden.

Pour in chicken broth and bring to a gentle simmer. Once simmering, stir in heavy cream and chopped sun-dried tomatoes. Allow to simmer for 2-3 minutes.

Add shelf-stable gnocchi to the skillet, stirring to ensure they are evenly coated. Cook for 6-7 minutes, stirring occasionally until the gnocchi floats and becomes tender.

Lower the heat and stir in grated parmesan cheese and fresh spinach. Mix until cheese is melted and spinach wilts.

Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with fresh basil and an extra sprinkle of parmesan.