1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 5–6 minutes, until softened and translucent.

2. Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it brown.

3. Add the tomato paste and cook for 1–2 minutes, stirring, to deepen the flavor and lightly caramelize it.

4. Pour in the crushed tomatoes and chicken or vegetable broth, then add the dried basil, dried oregano, salt, black pepper, and red pepper flakes if using. Stir to combine.

5. Bring the soup to a gentle simmer, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.

6. Stir in the heavy cream and let the soup return to a gentle simmer without boiling hard.

7. Add the potato gnocchi directly to the pot and cook according to package directions, usually 3–5 minutes, until the gnocchi float to the top and are tender.

8. Fold in the baby spinach and cook for 1–2 minutes, just until wilted.

9. Taste and adjust seasoning with additional salt and pepper if needed.

10. Ladle the creamy tomato gnocchi soup into bowls and top with fresh basil or grated Parmesan before serving.